Pizza, Pasta & Italian Food Magazine - Issue 188

Issue 188 November 2018

& Italian food magazine

INTRODUCING NUVOLA: From the expertise of MULINO CAPUTO, the perfect flour for creating AIRY and fragrant CRUSTS. www.mulinocaputo.it

YOUR TICKET FOR THE EUROPEAN PIZZA & PASTA SHOW, 13/15 NOV, OLYMPIA, LONDON – PAGE 37

Welcome Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636339 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

01291 636333 membership@papa.org.uk

London’s Olympia will be hosting the third European Pizza and Pasta Show (13-15 November 2018), which boasts an extra day this year.

PAPA and Pizza Pasta & Italian Food magazine will be in attendance on Stand 78a.

This exhibition coincides with the prestigious PAPA Awards and finals of the Pizza and Pasta Chef Competitions, and we look forward to seeing many of you at these events which are continuing to help to put the sector and its success in the spotlight.

Our thanks go to all of 2018’s sponsors, competitors and judges involved in this year’s PAPA Awards which will be celebrated in style at the annual awards night dinner (Thursday, 15 November 2018, Royal Lancaster London Hotel, Hyde Park, London).

CLARE BENFIELD EDITOR

J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB.

Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors.

Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association.

It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2018

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clare@jandmgroup.co.uk

Contents NEWS

FEATURES

4

UK restaurant sector hungry for change

48 Oven solutions – advice from the sector’s suppliers.

5

PAPA Awards and EPPS combine to celebrate Italian food

57 Much more than a staple – pasta.

6

Third outlet for Zia Lucia

8

PIZZASQR partner with La Cimbali for national roll out

PAPA 20 PAPA Awards 2018.

24 Pizza Chef of the Year 2018.

30 Pasta Chef of the Year 2018.

66 Authentically Italian – Italian food and ingredients in action.

ARTICLES 54 Celebrating pasta – Giancarlo and Katie Caldesi mark World Pasta Day.

PROFILES 72 Pizza My World – Luigi Collazo of La Pappardella.

PREVIEWS

REGULARS

36 European Pizza and Pasta Show 2018.

74 Wood-fi red oven guru column.

77 Index of PAPA registered suppliers.

November 2018

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FOOD STORAGE

NEWS

UK restaurant sector hungry for change

Vapiano has a unique concept which offers fresh, handmade pasta (10 shapes available, including spelt) cooked to order by your own personal chef.

Vapiano UK appoints Roberto Moretti as UK CEO Italian restaurant group Vapiano has appointed Roberto Moretti as CEO of Vapiano UK. Roberto Moretti joins Vapiano with extensive experience in the hospitality sector, starting in his home city of Cape Town, South Africa, followed by 10 years at Zizzi in the UK, where he left as operations director to join restaurant group Bill’s as MD. Most recently, he was contract MD at Coco Di Mama.

He began his new role at Vapiano as of 23 October 2018, taking the reins from outgoing MD Phil Sermon, who has been in the role since January 2012 and has left to pursue an exciting new opportunity.

The board at Vapiano paid tribute to Phil Sermon for his hard work, wishing him well in his new business venture with Phil Sermon in turn also wishing Roberto Moretti every success in taking over the Vapiano business.

The announcement comes as Vapiano opened its new One Tower Bridge restaurant, followed by further confirmed London sites at Tottenham Court Road (Centre Point) in late 2018 and Canary Wharf in early 2019.

“I am excited to join the team at Vapiano UK. The group is renowned for serving truly fresh food, all made daily on site; from a varied selection of handmade pasta shapes, through to fresh pizza dough, dressings, sauces and dolci. The restaurants are in prominent locations around the UK, and offer a relaxed dining environment where food is made to order right in front of you by your own personal chef,” said Roberto Moretti.

“Vapiano’s first restaurant in Great Portland Street celebrates its 10th anniversary this year and is still serving upwards of 10,000 guests a week, which is an incredible achievement in what is a really competitive and challenging environment. It’s an exciting time for Vapiano and I am really looking forward to building on achievements to date and to further develop and enhance the brand.”

4

After the news that Investec and SC Lowy, a debt specialist based in Hong Kong, successfully saved the Gaucho restaurant chain from administrators at Deloitte, business intelligence company Plimsoll Publishing has issued some analysis that shows an increasing number of UK restaurants are in equally perilous financial straits to the Argentine steakhouse group.

Gaucho, and its sister restaurant chain Cau, collapsed into administration back in July, leading to the immediate closure of 22 restaurants and the loss of 540 jobs. It was the latest high-profile UK restaurant chain to call in administrators as the consequences of shifting customer preference and oversaturation in the market continues to be felt with the likes of Prezzo, Jamie’s Italian, Byron and Carluccio’s all having revealed plans to close branches this year, and alleged financial irregularities coming to light at Patisserie Valerie more recently.

The latest figures released by Plimsoll summarise a number of key performance indicators in the restaurant market.

Measure

No of companies

% of sector

Change

Companies in financial danger

465

44

UP↑

Companies making a loss

364

34

UP↑

Companies making a loss for the 2nd consecutive year

196

18

UP↑

Companies ripe for takeover

151

14

UP↑

Industry average sales growth

2.4%

N/A

DOWN↓

Industry average profit margins

1.5%

N/A

DOWN↓

Christopher Evans, senior analyst at Plimsoll explained: “A fairly toxic mix of changing demand and oversaturation has ramped up pressure in the industry. As a result, sales growth has gone into reverse, profits are down and debts are up. If ever there was a market in need of consolidation, it’s the restaurant sector.

“The UK consumer has almost limitless choices of places to eat and little loyalty. Too many companies competing for an increasingly cost-conscious and value-driven customer does nothing for an operator’s bottom line. Average profit margins were already wafer thin across the industry at 19% but the latest figures show that figure has fallen significantly to 1.5%.”

So, what next for the UK market?

“The UK’s restaurant industry will likely face more failures over the next 12 months with 465 companies already rated as ‘in financial danger’ in our analysis. There could be a wave of acquisitions as well. We have already picked out 151 with excellent potential for an interested buyer,” said Christopher Evans.

“However, the elephant in the room is Brexit. Businesses existing on 1.5% margins are not well placed to cope with disruption or cost increases. If the cost of supplies increases or the supply of labour shrinks significantly – driving up wages - costs could soar and catch out even the more stable operators. In such a competitive market, passing on higher costs to the consumer will be difficult and some will run out of cash and credit to carry on.”

November 2018

NEWS

PAPA Awards and EPPS combine to celebrate Italian food!

This month sees the annual hosting of the prestigious Pizza Pasta & Italian Food Awards at the Royal Lancaster London Hotel in Hyde Park, London, as well as the third year of the European Pizza and Pasta Show (EPPS) at Olympia London, 13-15 November 2018 to be opened by celebrity chef, Aldo Zilli (turn to page 36 for a preview).

Organised by IPR Events London Ltd in association with PAPA, and in cooperation with the Italian publication Ristorazione Italiana magazine, the European Pizza and Pasta Show brings together sellers and buyers in the European pizza and pasta industries, attracting over 150 exhibitors and over 3,000 attendees. It is also where PAPA will be staging the Grand Finals of the Pizza and Pasta Chef of the

Year competitions.

All-in-one POS supplier, iiko, will be using the show to announce the winner of their #All-In-One prize draw for an All-In-One POS and back-office system, combined with multifunction equipment, 12-month subscription to iiko cloud POS, POS terminal (15” touch), receipt printer and cash drawer.

This year’s PAPA awards dinner will also be supporting the Arcobaleno Cancer Trust as its chosen charity (chosen by last year’s PAPA Industry Award winner, Carnevale, this charity is a cause close to the family’s heart).

PAPA will be on Stand 78A at the EPPS show with copies of Pizza Pasta & Italian Food magazine and the latest PAPA Report 2018.

EPPS will once again be the place to see live demonstrations and presentations.

Domino’s report like-for-like sales up In its Q3 (quarter three) Trading Statement, Domino’s has announced that its group system sales are up 5.9% and they are experiencing continued growth in all markets.

UK system sales were up 6.1% and UK like for like sales up 2.2%, they reported. They experienced good operational progress in international markets with 1,236 stores groupwide (23 new stores opened in Q3, including 20 in the UK).

Their stores will be hiring 5,000 additional Christmas colleagues to provide great service to customers, they add, and a £50m share purchase programme has been completed with a further £25m to commence immediately, taking year end net debt into our 1.75 – 2.5x net debt/EBITDA target range.

David Wild (pictured), chief executive officer, said: “Our businesses continue to trade well, despite the evident uncertainty among UK consumers, and hot weather across Europe for much of the quarter. I’d like to thank our franchisees for their ongoing commitment to the development of the Domino’s brand, with the opening of a further 20 stores in the UK this quarter; we are confident of reaching

60 stores for the year. In our international operations, we are making good progress on refining the operating model and cost base, and we expect Group Underlying Profit Before Tax for the 2018 year to be in the middle of the range of market expectations. In addition, given the strength of our balance sheet and the highly cash generative nature of the business, the Board has approved a further £25m of share buybacks, to commence immediately.

“From mid-September, we have repeated last year’s highly successful “Dine for £9.99” national campaign. Online sales in the UK were up 11.4% and represented 78.3% of total sales during the period. GPS is now live in 603 UK stores, leading to much more efficient labour management and an enhanced customer experience.

“Our franchisees made excellent progress on store openings, with a further 20 opened in Q3, making a total of 42 new stores year-to-

date. 28 different franchisees have opened at least one store so far this year, continuing the trend of broad-based growth.

We continue to expect around 60 openings for the full year.

“Volumes in our new Warrington supply chain centre continue to ramp up in line with plan, and by the period end we were delivering to 281 stores from there. The consultation at our facility in Penrith is complete and we plan to exit the site in March 2019. The non-underlying charge resulting from this decision, the significant majority of which is non-cash, is expected to be approximately £6m in H2.

The consolidation to two main supply chain centres enhances our service to franchisees, supports growth and creates a more efficient platform.

“ROI system sales were up 5.2% on a constant currency basis. Like-for-like sales, excluding stores in split territories, grew 3.3%, and we opened our 50th store in July.”

www.papa.org.uk 5

NEWS

Free online calorie counter tool suggested

Third outlet for Zia Lucia Independent pizzeria, Zia Lucia, is set to launch its third site in the new Boxpark Wembley, London, in December 2018.

The new venue follows on from the success of the first Zia Lucia in Islington, which opened in June 2016 and Zia Lucia in Hammersmith which opened in February 2018. For its third instalment, the pizzeria will be joining a line-up of independent and well-respected food traders and shops taking up residence in London’s newest foodie hub.

Founders Claudio Vescovo and Gianluca D’Angelo say that they are delighted to be bringing their authentic Italian flavours and flair - as well as their four renowned and queuecreating pizza doughs - to a new audience in Boxpark Wembley.

“Genuine pizza, and very moderately-priced homemade salads and desserts, served in a friendly and relaxed environment is what we are all about! We are constantly overwhelmed by the warmth of our customers and the passion that they have for our four pizza doughs. We are excited to be bringing this to new customers in Wembley later this year,” said Claudio Vescovo.

Gianluca D’Angelo added: “We were thrilled to be approached by the new Boxpark and are really excited to be a part of this new food hub which will not only be a great asset for the crowds that travel to Wembley for concerts, sports and events, but will also be a great contribution to the local community too” Maintaining its ethos of good value, genuine Italian food, all wood-fired pizzas at Zia Lucia will be priced from £7-£12 and will feature classic Italian toppings as well as seasonal specials.

The pizzas will all be available on Zia Lucia’s distinctive four 48-hour slowfermented pizza bases (traditional white flour, wholemeal, gluten free and a black vegetable charcoal base).

6

The British Takeaway Campaign, an umbrella group representing those involved in the supply and preparation of the nation’s favourite foods, commented on the government’s calorie labelling consultation recently.

“Takeaway restaurants have never had it tougher in terms of business rates and rents; they do not need the added cost of mandatory calorie labelling which could run into the thousands of pounds,” said Ibrahim Dogus, chair of the British Takeaway Campaign.

“While some larger chains have voluntarily adopted calorie labelling initiatives, most smaller, independent takeaway restaurants lack the time, expertise and money to carry out such practices.

“If the government is determined to press ahead with these plans, it should minimise the cost for small businesses – the backbone of the economy – and provide a free tool

such as a simple online calorie calculator which would help takeaways provide more information to their customers. Nine in 10 takeaways say they would use such a tool should it be made available.”

The British Takeaway Campaign (BTC) is an umbrella group, championing those involved in the supply and preparation of takeaway food. The group brings together 16 organisations representing the breadth of the industry, from curry and kebab houses to fish and chip shops, Chinese restaurants and pizzerias, working in collaboration with the Pizza, Pasta and Italian Food Association.

According to independent research by the BTC, the takeaway sector supports 231,000 jobs and takeaways themselves directly contributed £4.5bn in gross value added (GVA) contributions to UK GDP in 2016, rising to £9.4 billion when factoring in the multiplier effect of supply-chain and employee spending – equivalent to 0.5% of GDP.

Opening is fifth for ambitious franchisee Papa John’s has announced it has opened in Denton, Manchester, and the fifth store to be run by franchisee Amit Abhol (Rana), who has outlined plans to open 20 Papa John’s by 2020.

Rana, who joined Papa John’s in June 2017, explained: “Previously I was employed at a rival firm, based out of Northern Ireland, where I worked my way up from taking phone orders to regional operations director over 15 years. Although all training is provided by Papa John’s, my former experience has been important to ensure the rapid expansion of my own portfolio of stores.

“One of the lessons I have learned over the years, is that pizza is really a people business.

Providing a good structure and procedures and working to enable and motivate staff are all key to running a successful enterprise. As a result, we are heavily focused on training and developing staff to ensure our goals are aligned, namely, to provide the best pizza and service possible in line with Papa John’s: “Better ingredients.

Better pizza,” concept. This is how we keep customers coming back for more!

“Running a growing business means staff have the opportunity to progress and take on a bigger slice of the action. We encourage and reward such commitment within our Papa John’s family, as the achievements of our

staff have a direct relationship with our overall success as a business.

“When it comes to people it is also worth mentioning the Papa John’s head office franchise support team who have been particularly helpful in relation to opening stores. As well as the back-up they provide, they have enabled us to take advantage of the current franchisee incentive scheme which offers deals on equipment, reduced fees and help with marketing which is all good news when starting up!

“Denton in Manchester is a great location for us. It’s not far from our existing Stockport store and there is a real opportunity to target an untapped market. Our motivated team is now looking forward to serving-up some irresistible pizza to the local community! In addition, we aim to open another Papa John’s to widen our reach further before the end of the year.”

November 2018

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NEWS MOD Pizza UK report loss, but more openings planned MOD Pizza UK, the joint venture rolling out the US concept in the UK, has reported a loss of £11,079,000 in the 53 weeks to 31 December 2017 (2016: £5,020,000 loss), reflecting “the cost of the support team, impairment charges and other costs associated with closing a restaurant.”

The company stated: “During the year the company opened one and closed one restaurant, ending the period with five restaurants in operation. As the company builds brand awareness in the UK it is primarily focused on driving sales growth and its key performance indicator is likefor-like revenue. Sales have increased significantly since opening and likefor-like revenue growth was 28% for the period. The company will seek to drive performance of its five existing restaurants in the coming year as well as rolling the concept out further with up to four openings planned in 2018 and the intention to build a significant pipeline for future years.”

Turnover was £3,689,000 (2016: £640,000). The company made a £2,817,000 onerous lease provision, a £1,721,000 impairment of property, plant and equipment and £1,165,000 impairment of lease premia. Staff number rose to 132 from 32 the year before

PIZZASQR partner with La Cimbali for national roll out PIZZASQR has partnered with La Cimbali for the supply of professional coffee machines and grinders across its new grab and go pizza concept as it rolls out 100 stores within the UK over the next five years.

The first PIZZASQR to open launched recently at the super-regional shopping destination Intu Merry Hill. With artisanal square pizza slices featuring a focaccia base and traditional toppings tailored for the UK market, PZZASQR is set to capitalise on the nation’s love of authentic Italian cuisine presented in a format which is easy to enjoy ‘on the run.’

Oliver Watt, national account manager for La Cimbali explained: “It’s great to see operators like PIZZASQR placing a high priority on their coffee offer as a way to drive additional sales, particularly outside of peak times. In cup consistency is critical and to achieve that an investment in a quality machine is essential.”

La Cimbali supplied a two group Casadio Undici - a robust, compact traditional machine, which is the perfect choice when space is at a premium.

“The Casadio is very easy to use and maintain which makes it the perfect choice in busy locations with high staff numbers,” added Oliver Watt.

Davide Cason, operations manager at PIZZASQR assessed 10 machine manufacturers before choosing La Cimbali. “Our coffee offer is a very important part of our business and we took the process of choosing a machine partner very seriously,” he said.

“La Cimbali has an excellent brand heritage with a great track record. As we are opening in high footfall destinations where speed of service is critical, the reliability of the technology was a big deciding factor for us. We feel confident we have made the right choice with Cimbali.”

Orderswift partnership increases Prezzo’s click-and-collect sales by 70% Prezzo, the nationwide Italian restaurant chain, has grown sales from click-and-collect orders by 70% within just one month of a new partnership with online ordering platform, Orderswift.

The overall growth in revenue was attributed to a 46% increase in weekly orders combined with a 16% rise in the average spend per order.

Orderswift’s platform features a simple, two-step, interface that enables customers to place orders on any browser or device in under 60 seconds. The London-based tech firm replaced Prezzo’s previous supplier in August, rolling their platform out across the group’s 201-site estate in a single day.

8

Darrell Wade, chief commercial officer, at Prezzo commented: “Our partnership with Orderswift has had an instant, positive impact on our online orders. Not only are many more of our customers ordering through Orderswift’s platform, but they are also ordering more each time. Replacing technology can be challenging for any business of our scale, but Orderswift helped us make this transition rapidly – without disruption – and we are now in a great position to drive our click-and-collect business forward.”

Matt Gilbert, co-founder of Orderswift, added: “There is huge value to be had from offering customers simple, quick ordering experiences and we’re very proud that our

platform has delivered this level of overnight growth to our new restaurant partner, Prezzo.

We look forward to sharing our knowledge of the click-and-collect space and expertise to help the business unlock the full potential of this channel.”

Orderswift (www.orderswift.com) is an online ordering company used by some of the UK’s most popular casual and fast casual hospitality operators, including Zizzi, Patty & Bun, Chicken Shop, ASK Italian and Wasabi.

Its platform also features secure payment technology, as well as built-in tools to help ensure simple implementation and effortless operations, such as menu management and control over order flow.

November 2018

NEWS

Futura celebrate a bumper medal haul Futura Foods (www.futurafoods.com), a UK supplier of Mediterranean-inspired dairy products, is toasting a big win at the highly prestigious International Cheese Awards, held recently in the north west of England.

Five of Futura’s cheeses were awarded highly soughtafter distinctions, with judges, including leading chefs, food writers and dairy experts, handing out no less than three silver and two bronze medals.

The company’s Goats Cheese with Honey, Sheep’s Milk Cheese with Pedro Ximenez and Barrel Aged Feta all scored silver, while its Goat’s Cheese with Black Pepper and recently launched Halloumi Fries, picked up bronze (the latter doing so in a specialist foodservice and catering class). This fresh haul is yet another big win for Futura at the International Cheese Awards following 2017’s record haul of 11 medals.

National account controller, Jo Carter, commented: “We’re delighted to yet again be honoured at the International Cheese Awards. The calibre of judges and class of competition are so high, which make medals extremely hard to come by. The haul is testament to the hard work carried out by our team and partner dairies to source and produce the very finest cheeses from across Europe – yet another proud achievement for the Futura family.”

Futura Foods is one of the largest suppliers of continental cheese to the UK and Ireland.

The range includes Greek, Cypriot, Italian, Spanish and Northern European cheeses from carefully selected partner dairies across Europe. The company’s flexible distribution network enables it to supply an extensive range to retailers, wholesalers, food manufacturers and foodservice.

Bella Italia and Tesco to launch retail range Bella Italia have launched a bespoke range of frozen ready meals in partnership with Tesco with the aim of offering high quality Italian meals to the retail market.

The new range includes a selection of starters, mains and desserts, all of which are or have been on the restaurant’s a la carte menu. The selection of dishes were chosen and refined, following an extensive process of cook-offs and stringent tests from Bella Italia and were personally developed by executive chef Vittorio to build on the authentic Italian dishes proudly served in restaurants.

Wherever possible, the dishes use the same ingredient suppliers as those served in Bella Italia restaurants across the UK, to maintain the same integrity, quality and high standard of product that its customers know and love.

www.papa.org.uk

“We’re delighted to be partnering with Tesco, to bring an authentic taste of Italy to homes across the UK. We’re restaurant operators at heart, with a rich heritage, but we also have a wealth of experience that can be utilised to tap into other markets, such as retail. As well as focusing on menu innovation and creating exceptional dining experiences, we’re also determined to evolve and find new ways to capitalise on our expertise and experience,” said James Spragg of Bella Italia.

“We are immensely proud of our Bella brand and the progress we have made on menu innovation, championing authentic and healthy flavours and produce over recent years. We are confident that the rigorous testing and quality control measures we have put in place with Tesco will guarantee an end product we’re both proud of.”

Former pizza delivery driver turned multiunit franchisee Papa John’s, has opened in Dunfermline in Fife, Scotland after former pizza delivery driver turned Franchisee, Siddhartha Chirumamilla (Sid), who runs multiple Papa John’s in the South East of England and also several in Scotland, including Rutherglen, Glenrothes, Kirkcaldy, opened up in Dunfermline.

“I used to work for Papa John’s when I was studying for a degree in automobile engineering in London. At the time I would never have guessed a few years down the line I would be managing multiple Papa John’s across the UK!” said Siddhartha Chirumamilla.

“Dunfermline is the latest town to be introduced to the delights of Papa John’s pizza!

It’s the largest locality in the Fife region and the store is a new build on Woodmill Road, which is in the centre of a new development area. With 35,000 households within reach of delivery, Dunfermline now represents an exciting opportunity to reach a wider customer base and grow my portfolio of Papa John’s stores further.

“Due to its proximity to my other stores, existing staff have initially been working alongside 15 new local recruits to ensure we deliver on that promise.“

Introducing a new range of Pressed Tomato Juice and Bloody Mary Mix For more information contact harrys@martinmathew.co.uk www.harrystomatojuice.co.uk

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NEWS

Classic meat pizza trumps veggie offerings as UK’s favourite pizza Despite the colossal growth of Brits choosing a vegan or vegetarian lifestyle - with over 3.5m now choosing a plant-based diet research by Gousto has revealed that the UK population still loves meat on their pizzas.

In their survey, over half (56.7%) of Brits will choose a meat topped pizza, with over a quarter (26.8%) opting for the ultimate Meat Feast. Nearly two in five (18.6%) choose a Pepperoni topping and over one in ten (11.3%) choosing Ham & Pineapple, they found, discovering that the top eight pizza toppings are classic meat pizza (26.8%), Pepperoni (18.6%), Ham & Pineapple (11.3%), Vegetarian (8.9%), Four Cheese (8.7%), Ham & Mushroom (7.9%), Cheese & Tomato (6.8%) and Ham & Cheese (5.7%) The research also revealed that two in five (42%) people eat pizza once a week and a whopping seven in ten (70%) prefer to eat a pizza in the home, a quarter of whom (26.6%) say that in doing so no one will judge them.

Over one in ten (16%) will eat a 14” pizza to themselves, they said, and a third (29.8%) admit to being stuffed after the last mouthful.

Eating pizza has always been known as a bit of treat, but the research also revealed that Brits are baffled over portion sizes with nearly a half (44.7%) not knowing what size pizza they should be ordering and will devour whatever they order, regardless. If eating a 14” pizza to yourself wasn’t enough, nearly

a third (31.7%) of Brits will order a portion of chips or wedges with their order, over a quarter (27.4%) a side dish of garlic bread and one in ten (10.4%) a side of chicken wings.

The research, announced to launch Gousto’s new Pizza Night range, also showed that the UK would feel happier about eating pizza if it contained fresh, high quality ingredients (30%), if they knew what they were eating was the right portion size (16.8%) and it contained a good proportion of their five a day (12.3%).

Gousto is launching a brand new Pizza Night range to its vast repertoire of delicious homemade recipes that they claim boast the perfect size and are nutritionally balanced.

The new pizza range will feature all the usual flavours and goodness that Gousto promises with the aim of providing its customers with a tasty, guilt-free, cost effective option when choosing a much loved treat.

Timo Boldt, CEO of Gousto said: “It’s interesting that people see pizza as a guilty pleasure – if made and cooked in the right way – it’s actually a good source of protein, carbs and a number of your five-a-day.

Our new perfect portion and nutritionally balanced Pizza Night range has been created to bring back the Italian authenticity of a much-loved food.

“At Gousto, we pride ourselves on offering delicious homemade meals that are healthy,

easy to make and cost effective - we wanted to do this with pizza too. We’ve worked day and night to produce a range of pizzas that are tasty and guilt free with carefully selected ingredients, the right portion size and positive nutritional value. Our new Pizza Night range can be enjoyed without all the fuss, guilt and cost of a more traditional takeaway pizza.”

Every week, Gousto plans to feature a new, fun and fuss-free pizza recipe for customers to add to their weekly order (customers will receive a flame-baked, hand-stretched base, ready to top with a handmade tomato and garlic sauce and fresh ingredients from trusted suppliers).

Halesowen hails latest Papa John’s opening Pizza franchise, Papa John’s, has announced it has opened in Halesowen in the West Midlands.

The new store will be run by franchisee Daljit Singh and his team who also manage the Crewe and Kidderminster Papa John’s. Around 15 local staff have been recruited and trained to hand-make and deliver Papa John’s top-quality pizza to residents nearby.

“Before joining Papa John’s in 2015 I ran a number of offlicences,” said Daljit Singh.

“When these were sold I felt it was time to try something different. I’d always been a fan of Papa John’s pizza and knew this would be a good 10

business opportunity. The “Better ingredients. Better pizza” concept represents the quality offering we provide and the pizza really is better than anything else on the high-street: customers just can’t get enough!

“The Papa John’s incentive scheme which offers deals on equipment, fees and assistance with marketing has been a great help when opening new stores.

It means I can now work with my family to grow our portfolio of outlets and we intend to open a further Papa John’s by the end of the year.

“The Halesowen launch is being supported by local advertising promotion plus

facebook and Instagram campaigns. We are putting together some special opening offers to tempt those taste buds

and look forward to welcoming new customers hungry to try our irresistible pizza which we certainly believe tops the lot!”

November 2018

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020 8424 9483 www.pizzaequipment.ltd.uk sales@pizzaequipment.ltd.uk Showroom at 7 St Kilda’s Road, Harrow, London, HA1 1QD

NEWS

SHORTS Global Pasta Pesto Day for Genova and Liguria Pesto is one of Genova’s most globally famous gastronomic treasures, with a message of hope and solidarity for Genova and for Liguria to be sent out after the terrible tragedy of the Morandi bridge collapse. The initiative is being launched

by Regione Liguria and is called Pasta Pesto Day, and it will take place in the days corresponding to Italian Cuisine week (19-25 November 2018) with the slogan is “Enjoy pesto pasta and help Genova”. An invitation to join the project by subscribing to the website www.pastapestoday.it is being extended to all caterers in Italy and to all Italian caterers who work around the globe.

Cocktails and pizza concept Propel have reported that the team behind King’s Cross café, bar and radio Spiritland is to launch a sister site this month that will focus on pizza and cocktails, with Happy Face (pizza) and Supermax (cocktails) set to open across two floors of a site in Handyside Street that houses Everyman Cinema. Together with the pizza that’s made from 72 hour fermented dough, there will be antipasti, gelato and dolci.

Craft Guild of Chefs Accreditation Excellent consistency and authentically rich flavours have seen the entire range of Dolmio® and Uncle Ben’s® readyto-use foodservice sauces achieve the highly respected Craft Guild of Chefs Accreditation – an assurance that catering professionals are using the highest quality products – tried, tested and approved by leading chefs. Comprising of 18 flavours across the range, the DOLMIO® and UNCLE BEN’S® ready-to-use foodservice sauces undoubtedly impressed the judging panel exceeding the Craft Guild of Chefs pass mark with 16 of the 18 sauces even scoring excellent A and B grades which are the two highest achievable grades.

Jab to partner with illycaffè Bloomberg have reported that Jab Holdings - the Luxemburg-based investment vehicle of the billionaire German family, Reimann - is striking a partnership with the Italian speciality coffee roaster illycaffè. Such a deal would likely see Jab-owned Jacobs Douwe Egberts producing single serve aluminium capsules compatible with Nespresso machines for the Italian brand, speculate the news agency, and would be part of broader cooperation between the two companies, Bloomberg added.

12

Last year, it was Peter Puntrello of Peterborough’s Sub Xpress who starred in Just Eat’s X Factor sponsorship.

Just Eat continues to put spotlight on local restaurant talent Just Eat says that it is delivering even more magic to mealtimes with its sponsorship of one of the UK’s biggest television shows the X Factor.

Now in its second year, the sponsorship continues to shine a spotlight on the local restaurant talent that the Just Eat app unlocks through a series of entertaining idents, starring staff from restaurants available on the Just Eat platform.

This concept of Spotlight on the Stars was developed by creative agency Karmarama, who has produced 33 sponsorship idents.

The idents are airing every weekend from Saturday, 1 September 2018 to Sunday, 2 December 2018, with the show’s presenter Dermot O’Leary as the voiceover artist.

Just Eat put the magic makers of the business - its 29,000 restaurant partners, which serve more than 100 different types of cuisines - at the heart of the X Factor sponsorship for a second year, but this time round, showing that every time you swipe the app to order a takeaway, you put a spotlight on the takeaway restaurants.

Budding performers who usually cook, serve and deliver the nation’s favourite takeaways then perform their unique talent, showcasing the flair that goes into creating and delivering a perfect takeaway night in.

The idents showcase a variety of different locations - from a theatrical setting of a Chinese street food market to a supersized pizza box used as a stage - as the star chefs and delivery drivers sing along to pop classics including Spinning Around by Kylie Minogue, Down With the Trumpets by Rizzle Kicks and Feel the Love by Rudimental featuring John Newman.

Last year’s sponsorship proved very successful for Just Eat. Not only did it increase awareness of the online food delivery

company, it also led to a record night during the X Factor Live Finals.

With nearly half the population yet to order food online, Just Eat says that it aims to continue attracting consumers to experience the magic of ordering a takeaway through the Just Eat app - from the choice of well known brands and independent restaurants available locally to the simplicity of placing an order. The X Factor sponsorship, alongside Just Eat’s cross-channel marketing campaign ‘The Magical World of Just Eat’, aims to build understanding that customers can have the food they want, how they want it and when they want it.

Ben Carter, UK marketing director of Just Eat, commented: “We’re proud to be sponsoring the X Factor for a second year running and shining a spotlight on the local food talent that the Just Eat app unlocks our restaurants. By giving them the chance to shine on prime-time TV, we’re able to champion the magic that goes on behind the scenes in kitchens all over the country.

Just Eat and the X Factor are the perfect combination for Saturday and Sunday nights - bringing the nation great food and great entertainment.”

Just Eat worked with media planning and buying agency m/SIX to secure the sponsorship deal for a second year, which continues to be one of the biggest and most high-profile on British TV and includes the broadcast, app, Live Final and the annual tour.

The weekly digital series Just Eat’s Xtra Bites will also return, hosted by TV presenter and radio DJ Becca Dudley as well as a brand new co-host Tinea Taylor. The show was a huge success last year, enjoyed by millions of X Factor fans, and will continue to bring all the backstage gossip from the X Factor across the Just Eat social platforms.

November 2018

NEWS

Padrino adding an extra slice into Dundee Eateries

Left to right: Dante Malagrino, AVPN student, Kristian D’Angelo, head chef of Terun Pizzeria in Palo Alto, and Peppe Miele, the president of AVPN in USA.

Cirio chosen prestigious supplier Cirio is celebrating a collaboration with the Association Verace Pizza Neapolitan (AVPN), founded in 1984 “for the defence and enhancement of pizza and processes according to Neapolitan traditions.”

Cirio foodservice products - Pelati Alta Cucina and their Cuor di Pelato - have entered the register of approved suppliers which bring together 740 pizzerias in 44 countries and 468 pizza makers.

The AVPN Association offers training activities

and educational courses for aspiring pizza chefs and professionals, it also organises educational courses in AVPN official schools abroad.

Conserve Italia, the company behind Cirio, is delighted to be accepted onto the register, with Diego Pariotti, export commercial director, saying: “This partnership shows that Cirio tomatoes are the brand for pizza makers, synonymous with quality and a respect for the most genuine Italian food traditions.”

The city of Dundee is thriving with the new addition of the spectacular V&A and now there’s more reason to celebrate with Pizza Guru’s Padrino Pizza having opened their new exciting pizzeria in the Nethergate to bring fresh, handmade pizzas to the city centre.

The new restaurant is hosting a menu of classic pizzas with sourdough and Neapolitan bases. They are sourcing fresh toppings to create a fresh and tasty menu that also serves a selection of sides and dessert of the day. There is also a bar, with a selection of beers, wines, spirits and a price friendly

cocktail menu.

The new restaurant won’t break their customers’ bank balances, either, say the owners, as the menu offers a reasonable price to go along with it, and if you’re a student, it’s even better as there’s 10% off.

“It’s exciting adding Padrino Pizza to our growing businesses.

With a pizza-only menu we can focus on delivering a fantastic product alongside a lovely glass of wine, fizz, beer or a cocktail, all at a great price and that’s exactly what Padrino is all about!

If you’re thinking about pizza you should only be thinking Padrino Pizza!” said restaurant owner, Jonathan Horne.

Cadello hits the UK market With both an Asian and Italian heritage, and a smooth recipe that took more than three years to develop alongside the inspiration that arose from Venetian masked balls, comes Cadello.

A brand unlike any other that you have seen before, this premium liqueur claims to define a category of its own, says its creator Matt Dunn.

Providing a distinct and singular experience, this liqueur is crafted with eight carefully 14

selected ingredients unveiling flavours of coffee, chocolate, star anise and vanilla, with hints of caramel, hazelnut, mint and toffee. The ingredients are infused in grain alcohol and then distilled separately, before being carefully blended into French Oak barrels with coffee beans, to age into a liqueur that encapsulates the perfect depth, complexity and smoothness.

Cadello can be enjoyed on its own to allow a full sensory experience of the flavours and

works well as an aperitivo, digestive, and as an addition to any cocktail such as those fashioned by top bartenders in Zurich, London, Paris, Scandinavia, Germany and Mumbai.

The Cadellotini, for example - Cadello’s very own spin on the much-loved Martini - was created by Goethe Bar in Zurich and includes Cadello,

Vodka, Frangelico, Cherry Liqueur and Espresso. If that’s not to your tastes, then why not combine Cadello with fresh lemon juice, Tio Pepe Dry Sherry Fino and Ginger Syrup to create the Fizzy Fiddler, suggest the brand (a cocktail created by award-winning bartender Chloé Merz-Salyer).

Cadello is currently available from Honest Grapes for £30.

November 2018

Conveni’s success story continues..

Conveni, one of Europe’s fastest growing Chilled Foods Producers is now firmly established in the UK Retail marketplace. Since entering the UK market in 2017 Conveni is now proudly working with most major retailers offering a wide range of Fresh Pizza, Soups, Ready Meals and Pasta Sauces.

Conveni has an excellent reputation for producing quality food products for the Retail Convenience and Foodservice industry going back over 40 years. We are an enthusiastic forward-thinking organisation that you can rely on to deliver a quality food solution, continuously.

appearance. “We are a Tailor – Made solution provider to the Retail and Foodservice Industry. We can develop products quickly allowing our customers to be First to Market with the latest trends, which we believe is key to success in today’s marketplace”

Working together

Conveni specialises in the production of private-label convenience and food service products. We are industry leading Fresh Pizza Specialists manufacturing products to suit all category tiers. Our Core and Gourmet Soups, Pasta Sauces and Ready Meals are suitable for both Retail and FoodserWe are driven by our passion for vice Clients. great food, quality service and Conveni is always looking for new continuous customer engagebusiness opportunities and it is beto the Retail and Foodservice Indus ment. cause we know our business that we can help you to develop successful allowing ourthat customers to be t Conveni can manage all concepts will lead to First increased aspects of your category category growth, increased profitadevelopment and we continubility, 100% Availability and reduced ously provide a stream of new wastage, and you can be assured that innovation ensuring that your we will only produce products that product range is always releyour customers will enjoy day after vant, on trend and profitable. day after day!

Now available in the UK

Pizzas Sauces and soups Precooked meal components Ready Meals To go

www.conveni.nl

The UK market is continuously We have an extensive range of prodevolving, and retailers are always look- ucts and are continuously developing ing to partner with a Quality Producer successful concepts in every product that understands their market and is group, from Pizza, to Pasta Sauce, willing to quickly respond to change.

Soup to Ready Meals, Conveni will Conveni people go that extra mile to have a solution – ensure that their products are relevant every Conveni to the market and they always strive Whyproduct not getgroup. in touch withwNoel Reidy, to meet and exceed the needs of toHead of Commercial at our UK Office day’s discerning customer. in Redditch to find out more about working in partnership with Conveni, Conveni proudly works in Partnership and be part of our success story.. with Oakland International in Redditch and provides 7 Day, Day 1 for Day 2, Chilled Delivery Solutions throughout the UK and Ireland. Using the latest technology, we can produce most products to a shelf life of P+24 days.

Mission

As a convenience food expert, it’s Conveni’s mission to produce honest, authentic and innovative products that deliver on flavour, taste and +44 7903 526 457, noel.reidy@conveni.nl Willige Laagt 2, 5757 PZ Liessel, Netherlands, +31 (0)493 348 700

Con

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g n i k n i fresh th onvenience food in c

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Conveni_back-Ad_A4_2.indd 1

30-10-17 13:34

PAPA

This autumn is exceptionally busy for the Pizza Pasta & Italian Food Association (PAPA), with the industry facing some serious issues for the future.

BREXIT AND PEOPLE Staff shortages are already hitting many in our businesses but the recently published review of immigration by the Migration Advisory Committee looks set to make matters even worse in the future if its recommendations are implemented. Indeed, if the government closes the door on free movement of workers from the EU, we are likely to see damaging shortages of people to work in restaurants, takeaways and factories. Even skilled workers, such as pizza chefs, may be excluded.

As a consequence, PAPA is lobbying members of parliament and ministers to make them aware of the potential consequences. Of course, we still don’t know what the Brexit talks will result in but if we do not act now it could too late when the March deadline hits.

CALORIES REDUCTION AND LABELLING Following on from the government’s salt and fat reduction programmes, the focus is now on reducing calories as part of a government programme to tackle obesity.

Negotiations are currently underway to establish workable targets for businesses to achieve by 2024, when the government wants to see a 20% reduction of 18

calories in all products, including those made in restaurants and delivery operations.

With pizzas and pasta high on the list of products being targeted, PAPA is concerned that they should not be unfairly castigated and is lobbying hard for realistic targets to be set for everyone. As reductions in portion sizes are likely to be the only way reductions can be made, PAPA is also urging government to support businesses with a strong consumer anti-obesity campaign.

As part of this, the government is also consulting on potential requirements for all foodservice businesses to provide calorie information on menus in future which raises a number of issues for smaller restaurants and delivery operations.

ALLERGEN LABELLING Following the death of a young girl after eating a Pret a Manger baguette, the government is reviewing labelling in foodservice operations generally. This could mean significant requirements for menus and pizza delivery boxes etc. to carry calorie and ingredient information in future but PAPA is concerned that this has to be done in a way that is practical for businesses and reliable for consumers.

PAPA AWARDS In the meantime, we are busily gearing up for the PAPA Awards which take place on the Thursday, 15 November 2018. The PAPA Awards are the industry’s opportunity to showcase the finest pizza, pasta and Italian food businesses across the country.

The judges have spent most of October working their way through hundreds of applications, tasting a plethora of pizzas and visiting pizza, pasta and Italian restaurants across the length and breadth of the UK. The awards recognise excellence in all aspects of the market from designing pizzas to making and selling pasta products.

We search the country for the very best examples of pizza, pasta and Italian food.

B2B trade event for the fastgrowing pizza and pasta market, showcasing ingredients and equipment for this market from across the world.

There is also a strong programme of seminars with speakers from some of the leading pizza, pasta and Italian food businesses in the UK. PAPA will be at the show throughout, so do please come and talk to us. We would particularly like to hear your opinions on some of the things we are currently tackling with government. The Association is on stand 78A. The last day of the show will also play host to the Grand Final of the Pizza and Pasta Chef of the Year competitions when pizza and pasta chefs from across the

THE EPPS SHOW Coinciding with the awards, the European Pizza and Pasta Show (EPPS) takes place at London Olympia from 13-15 November 2018. The show is an exclusive

industry will be making up original products before a panel of judges, including chef Theo Randall. The audience will also get a chance to taste some of the entries in this year’s competitions.

FOLLOW, LIKE AND INTERACT WITH PAPA ON SOCIAL MEDIA We have been busy over the summer bringing all our social media channels up to date. You can now follow PAPA on Twitter, like us on Facebook and join our stories on Instagram.

Don’t forget to share your news with us too! pizzapastauk

@pizzapastauk

pizzapastauk

November 2018

PAPA

An

experience I

nspired following his entry into the Pizza Chef of the Year competition last year, chef Alex Taylor, 29, from the Fig and Olive Restaurant in Middleton, Staffordshire, approached competition judge, Theo Randall, for a work experience placement at his restaurant, spending a week there.

After the Pizza Chef of the Year regional heats, Alex Taylor successfully made it through to the Grand Final which took place at the European Pizza and Pasta Show at Olympia, London last year. Despite not winning the overall Pizza Chef of the Year title, he impressed competition judge, Theo, with his passion for food.

So Alex approached Theo and asked if he may be able to spend some time on a work experience placement with him in his London Restaurant, Theo Randall at The Intercontinental. Alex recognised the experience and opportunity he could gain from spending time with Theo in such a prestigious Italian kitchen.

Alex spent a week in February in the kitchen with Theo and as well as gaining invaluable experience from a Michelin starred chef, the opportunity also gave Alex an insight into how a large kitchen runs.

With the restaurant fully booked every night, the kitchen was always a hive of activity.

Alex spent a lot of time working on the pastry section, recognising that this was the area where he hoped to gain more experience.

www.papa.org.uk

Working with three other chefs, Alex was tasked with desserts where dishes included Torta di Mele, Soft Chocolate Cake and Torta Caprese.

Alex relished the opportunity to learn more about this section of the kitchen saying: “I have always shied away from desserts and it has never been a comfortable area for me. The experience in the pastry section really helped me learn more and develop a new confidence in this area.”

Alex continued: “It was great to work alongside Theo. He would prep alongside me and we would have a good chat about our shared food passions. He continually offered help and guidance and was so approachable whenever I asked for help.”

Theo was keen to encourage Alex’s enthusiasm and had no hesitation in welcoming him for a work experience placement.

“I met Alex at the final of the Pizza Chef of the Year competition,” said Theo Randall.

“He showed a real passion for food so I was delighted when he approached me regarding work experience. It’s great to be able to work with and inspire some of the younger up-andcoming chefs. Alex showed great initiative in the kitchen and was particularly keen to learn more about Italian cuisine.”

Alex enjoyed his placement so much that he has planned further placements where he hopes to further develop his skills working alongside Theo.

“Theo has helped engage in me a new love for Italian food,” said Alex Taylor. “My cooking has always taken more of an influence from French cuisine, but time spent with Theo in his Italian kitchen has inspired me to look more towards Italy for culinary inspiration.

“I have developed a new love for Italian cooking and I love the combination of passion and ingredients that makes Italian food so popular. I’m really grateful to Theo for letting me spend time with him in the kitchen and I’m also thankful to the Pizza and Pasta Association for enabling me to have this experience.

Entering the Pizza Chef of the Year competition is such a great opportunity and has brought some amazing experiences my way.”

Theo Randall opened his self-named restaurant Theo Randall at the Intercontinental in the chain’s fl agship Park Lane Hotel in November 2006.

Since its launch, the restaurant has won numerous awards including Best Italian Restaurant of the Year from the London Restaurant Awards, Best Italian/Mediterranean over £50 in Harden’s, and the highest ranked Italian on the Sunday Times Food List. The signature cappelletti di vitello won Best Dish at the Tatler Restaurant Awards in 2014.

In 2016, the restaurant made it to the list of top 100 UK restaurants in 2016 by National Restaurant Awards.

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PAPA AWARDS SHORTLIST

Sponsored by

2018 Cheeseboard provided by:

The shortlists are in!

It’s the month of November which can mean only one thing – the PAPA Awards! At the time of going to press, we have been busy deliberating and shortlisting entries for this year’s awards. We have been so excited by the entries that have come from across the Italian food industry from major supermarkets to small

independent pizzerias. One thing is certain, the Italian food industry is thriving and continues to develop and innovate whilst still retaining its original Italian charm.

We are delighted to announce the shortlist prior to the awards dinner where we will be announcing the 2018 winners.

PAPA AWARDS SHORTLIST

MANUFACTURED PIZZA PRODUCT EVERYDAY • Aldi - Carlos Flatbread Chicken and Mango • Asda - Stuffed Crust Vegetable Supreme • Aldi - Carlos Flatbread Calabrese Salami • Co-op - Thin & Crispy Meat Feast • Iceland - Meat Combo 13inch INDULGENT • Co-op - Irresistible Chargrilled Vegetable Antipasti • Asda - Extra Special Woodfired Buffalo Mozzarella & Tomato • Co-op - Irresistible Butternut Squash • Morrisons - Best Hoisin Pork • Aldi - Spicy Italian Buffalo Mozzarella, Chorizo and Pepperoni INNOVATIVE • Lidl - Deluxe Kale Infused Chicken Caesar • Magioni - Pitza Falafel • Aldi - Chicken Pesto with grilled Mediterranean Veg and Lemon Oil Drizzle • The White Rabbit Pizza Co Smokin Vegan, Gluten Free & Vegan • The White Rabbit Pizza Co Mozzarella Fella, Gluten Free

ITALIAN RESTAURANT – CHAIN There is no shortlist published for this award - All Italian Chain Restaurants are considered MANUFACTURED PASTA PRODUCT RETAIL • Rondanini - Tesco Finest Nduja, Mascarpone, Red Onion Ravioli • Booths - Salmon Linguine with White Wine & Watercress Cream Sauce • La Tua Pasta - Handmade Tortelloni filled Nduja & Mascarpone • Costa Coffee - Mac’ & Cheese Meal Box • Garofalo - Legumes and Cereals Pasta – Radiatori FOODSERVICE • Pasta & Pasta - Black Striped Tortelloni Lobster Crab & Prawns • Hilcona - Sacotti nero e Oro • GCL Food Ingredients Wild Boar and Pancetta Tortelloni • La Tua Pasta Handmade Tortelloni Cacio & Pepe • Surgital - Ravioli n’duja e pecorino

SMALL CHAIN DELIVERY AWARD There is no shortlist published for this award – all small chains are considered

PIZZA DELIVERY CHAIN There is no shortlist published for this award – all pizza delivery chains are considered

• • NEW PRODUCT AWARD INGREDIENT • Magioni - Cauliflower Pizza Crust • Leathams Hara Mushroom & Tapenade • Leathams Tofurky Meat Free Chorizo Style • Norseland - Applewood Vegan • PizzaSi Distribution UK - Pizza a la Pala

PIZZA RESTAURANT – CHAIN There is no shortlist published for this award - All Pizza Chain Restaurants are considered

• • •

MARKETING AWARD Bath Pizza Co - Professional Pizza Taster Papa Johns ‘Keep Calm and Kammy On’ Pizza Pilgrims - Pizza Pilgrims x Gino’s East – Chicago Deep Dish Takeover Papa Luigi - Our Success Story Magioni - Magioni UK Press Launch

INDEPENDENT ITALIAN RESTAURANT • Battlefield Restaurant, Glasgow • Divino Enoteca, Edinburgh • Spaghetti Tree, Tadworth, Surrey • Enoteca Turi, London • La Pizzica Restaurant, London

EQUIPMENT • Carpigiani - Freeze&Go • Carpigiani - 161 • Logs Direct - Piccante • Jestic Foodservice Equipment Alfa Pro Qubo • Robert Welch Designs Radford antipasti pack, three piece

Equipment and support sponsor www.papa.org.uk

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PAPA AWARDS SHORTLIST

PAPA INDUSTRY AWARD There is no shortlist published for this award.

INDEPENDENT PIZZA RESTAURANT • Zerodegrees, London • Stone Rock Pizza, Chepstow • Stable Hearth, Darlington • Basement Browns, Coventry • Calabrisella, Cardiff • Elephant Bank Pizzeria & Bar, Neston, Cheshire

INDEPENDENT PIZZA DELIVERY STORE • La Favorita Delivered, Edinburgh • Romeo’s, Derry, Northern Ireland • Baked and Battered, Weybridge, Surrey • Gondola, Wishaw, Lanarkshire • Stone Papa’s Kitchen, Birmingham • Mamma’s Pizza, North Cheam, Surrey

INNOVATIVE FOOD TO GO AWARD • Field 2 Fork Catering Ltd • Simpatico Pizza • Morganti caffe bar Tornatora

22

FROZEN PIZZA RETAILER There is no shortlist published for this award.

All multiple retailers are considered.

CONVENIENCE STORE PIZZA RETAILER There is no shortlist published for this award.

All convenience retailers are considered.

THE PAPA AWARDS CHEESE

CHILLED PIZZA MULTIPLE RETAILER AWARD There is no shortlist published for this award. All multiple retailers are considered.

PASTA RETAILER AWARD There is no shortlist published for this award.

All pasta retailers are considered.

The PAPA Awards take place on Thursday, 15th November 2018 at the Royal Lancaster London Hotel.

Hosted by celebrity chef Theo Randall and comedian, Jo Caulfield, the evening promises to be a night to remember.

As well as announcing the winners in all the categories, the Pizza and Pasta Chefs of the Year will also be announced.

November 2018

WE’RE READY Dawn Farms is Europe’s leading dedicated cooked meat ingredients company. We also offer the most comprehensive range of fermented and dried sausage products (pepperoni, salami, chorizo) for the pizza, sandwich, snack and prepared meal sectors. We are committed to protecting your brand through enhanced food safety and quality standards to produce the safest ready-to-eat ingredients and toppings.

GLOBAL

STANDARDS

Visit www.dawnfarms.ie to discover the ingredients that set us apart.

PIZZA/PASTA CHEF OF THE YEAR FINALISTS

PIZZA CHEF of the year 2018

PASTA CHEF PIZZA CHEF of the year 2018 of the year 2018

Che buono!

To be crowned Pizza or Pasta Chef of the Year is the ultimate accolade for the UK’s pizza and pasta chefs. With a £3,000 and £1,000 prize respectively, the stakes are high. We are working with an exciting range of products from our sponsors and have been inundated with entries for the competitions in each of the sponsor categories.

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November 2018

PIZZA/PASTA CHEF OF THE YEAR FINALISTS

The categories Ornua Ingredients UK is the centre of excellence for dairy ingredients and a key supplier to the food manufacturing and food service sectors. Part of Ornua – previously the Irish Dairy Board - the company prides itself on its Irish dairy heritage and has invested heavily in new facilities and a global infrastructure making it an acknowledged leader in the field of mozzarella technology.

Sam Browne Foods prepare bespoke cooked meats and poultry foods in its Grade AA accredited factory. Dedicated to achieving the highest standards of service, innovation and production, Sam Browne’s products are supplied in to both retail, wholesale, and foodservice for ready meals, sandwiches, salads, pizza toppings, and snack food.

www.papa.org.uk

Whitworth manufacture flours in some of the most technically advanced mills in the world. The combination of consistency and efficiency at the world’s most technologically advanced grain milling plant means the company produces the very best flour.

Whitworth continues to focus on delivering optimum levels of food safety and hygiene, quality control and sustainability.

Ebrofrost is the leading manufacturer in Europe of cooked, frozen pasta, rice and cereals. Ebrofrost IQF Pasta is produced using the highest quality durum wheat semolina dough and is ready to cook from frozen.

Supertops is the market leading and longest established brand of meat ingredients for the catering and manufacturing sector.

The extensive pizza topping range includes pepperoni, salami, ham, pork, bacon, beef, meatballs, chicken, sausages and chorizo. All ingredients are fully traceable and sourced from high welfare, sustainable farming systems in the UK, Denmark and Europe.

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PIZZA CHEF OF THE YEAR FINALISTS PAPA

Meet the finalists Naomi Symonds n Pizza Mamma’s America za Piz ice Summer Sp

26

Ciro Vitiello Spizzapo Pork in a Garden

Kani Naim Zerodegrees za Thai Green Pork Piz

i Andrea Orpianes Pizzasi Rock and Pork

Tracy Li Pizzaface Forrester

Elly Day a Nadder Valley Pizz alls rkb Po al nn Fe & Chilli e uc Sa in Spicy Tomato

November 2018 2017

PIZZA CHEF OF THE YEAR FINALISTS PAPA

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i Roberto Mannoch i on ar ac M Tony Ventre del Diavolo

o, Gianfranco Dorig co an Fr by Delicious Brita

Boris Farani ants Waterside Restaur Bella Luna Beautiful Moon

Carmine Pisano reet Market Barworks Mare St Spicy aioli

Marco Fuso Baked & Battered Spicy Rose

www.papa.org.uk 27

PIZZA CHEF OF THE YEAR FINALISTS

i Roberto Mannoch i Tony Macaron ita Filetto di Margher

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Dario Viola Lievita Margherita

Kani Naim Zerodegrees Margherita Pizza

Marco Fuso Baked & Battered Queen Margherita

Clara Candiloro O’Oliviero Margherita

ti Manuel Giacomet ed er liv De a rit vo La Fa herita rg Ma l oa arc Ch e Th

November 2018 2017

PIZZA CHEF OF THE YEAR FINALISTS

Ryan McNab a Dough Eyed Pizz r te ut ButterN

Paul Lloyd The Cooking Pot ast New York Meat Fe

Jonah Pole Bath Pizza Co Pizza Ham & Mushroom Ornua Mozzarella,

i Roberto Mannoch i on ar ac Tony M Dolce Sorpresa

Stefano Biondi Tony Macaroni ide The Hill on the Seas

Andrea Balzano Chapter Pizza Zucca

www.papa.org.uk 29

PASTA CHEF OF THE YEAR FINALISTS PAPA

Meet the finalists is Christopher Beav Cheeky beef

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SHORT CUT Conchiglie

November 2018 2017

Sponsor of Simply better ingredients PASTA CHEF

of the year 2018

Thanks!

Thanks to all Pasta-Chefs for the wonderful recipes. Using Keck‘s premium pasta, freshly made, fully cooked, IQF, you have reached the final. Now you are in with a chance to win the title of „Pasta Chef of the year 2018”. We wish you every success.

Good luck!

Ebrofrost Holding GmbH | Rappenwörthstraße 5 | D-89362 Offingen | info@ebrofrost.com | www.ebrofrost.com

PAPA CHEF OF THE YEAR FINALISTS PASTA

Todaro Micheal Vassallotello’s® Limited / Tas Dona a ni to Mamma An Vampiri

Danny O’Donnell Tony Macaroni ardelle Cappesante di papp

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November 2017 32 32 www.papa.org.uk

PROMOTIONAL

You say Tomato

– we say Cirio!

Iconic Italian brand Cirio is delighted to be THE tomato ingredient sponsor for this year’s European Pizza Championships at the European Pizza & Pasta Show at Olympia in November.

I

t’s fair to say that if you are after the best tomatoes in the world, you turn to Italy. No other cuisine celebrates these fruits with such enthusiasm; they can be found in every aspect of Italian cooking, whether dressed in olive oil or as the base for a fantastic pasta sauce. Cirio have been proudly supplying 100% Italian tomatoes to consumers and Foodservice professionals for over 160 years and are a proud sponsor of the Federation of Italian Chefs.

At EPPS Cirio will be showcasing two products; its newly launched deliciously authentic Italian Cuor Di Pelato – the finest whole plum tomatoes in a thick and creamy sauce and Cirio Pizza Sauce - a ready-made pizza sauce flavoured with a balanced mix of Mediterranean herbs. Both products are ideal for professionals who wish to make authentic Italian tasting pizzas. Both products have been made available to the competing chefs in the European Pizza Championship on Wednesday 14th November.

Cuor di Pelato has just been awarded the highest accolade in the Italian pizza world as it enters the register of approved suppliers of the Association Verace Pizza Neapolitan, founded in 1984 for the defence and enhancement of pizza and processes according to Neapolitan traditions. You don’t get better recognition for authentic deliciousness!

Cuor Di Pelato is a unique and versatile Cirio creation - its rich and smooth consistency guarantees a great yield and optimal cooking for restaurants and pizzerias that choose excellence in every dish. Each 5 kilogram bag in a box contains the sweet and fresh taste of the best 100 % tomatoes, crushed and ready to use. No waste, no mess, easily opened, easy to preserve after opening and in eco-friendly packaging. Perfetto!

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Cirio Pizza Sauce flavoured with herbs is created with 100 % Italian tomatoes, harvested and processed within 24 hours of picking to bring the truly authentic taste of Italy to every dish you create. Ready to use in 5 kilogram pouches Cirio Pizza Sauce is perfect for slow or quick cooking. Its vibrant natural colour and deep flavours, from the crushed tomatoes and balanced mix of Mediterranean herbs, infuse Italian intensity into every single slice of pizza or dish you serve.

Cirio tomatoes come with the reassurance that they are 100% truly Italian tomatoes, harvested and processed within 24 hours of picking. It’s thanks to the dedication, passion and skill of our 14,000 farming companies spread throughout Italy, that’s been handed down from generation to generation, that all Cirio products are “guaranteed from seed to fork” which means every process is put under rigorous analysis and quality control to bring the truly authentic taste of Italy into more than 80 countries around the world. Cirio’s sophisticated agronomic techniques maximise

quality and minimise the use of chemicals. We respect the environment – we recycle water, agricultural waste and steam – and we produce wind energy to power our plants.

Cirio belongs to the Conserve Italia Group, an Italian Cooperative - one of the most prestigious agri-food companies in the world – providing a full range for the most discerning of Chefs and Foodservice Operators globally, including the Italian Chef Federation.

Diego Pariotti, head of the export department at Conserve Italia says the brand’s success is down to the passion and co-operation of the people behind Cirio. He says: “We take care of our lands, we take care of our people and we give value to all the elements that are involved in our business.”

No product has defined Italian cuisine more than the tomato and this is where the expertise of Cirio lies, since 1856, ensuring more than 160 years of passion bring versatility, intense vibrant colour and deep flavours - infusing Italian intensity and authenticity into every dish every day.

November 2018

PROMOTIONAL

Classic Ragu with Tagliatelle This Bolognese sauce is a variation of the classic ragu from the Italian region of Bologna. A good ragu should have at least two types of meat such as beef and pork, olive oil, butter, an onion and a good glug of wine. It takes time to prepare but it is worth it!

PREPARATION TIME: 20 mins COOKING TIME: 120 mins

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INGREDIENTS: • 2 tbsp Cirio Supercirio Double Concentrated • 1.2kg Cirio Peeled Plum Tomatoes • 4 tbsp Filippo Berio Olive Oil • 100g pancetta or chopped bacon • 1 large carrot, peeled and finely chopped • 1 celery stalk, finely chopped • 1 onion, peeled and finely chopped • 2 garlic cloves, peeled and finely chopped • 250g minced lean veal or beef • 250g minced pork • 75ml dry white or red wine • 500g tagliatelle

Spaghetti Puttanesca This classic store cupboard dish is famously known as ‘Tart’s Spaghetti’.

Invented by busy Italian prostitutes who would rustle up something quickly from their pantry to feed their clients.

PREPARATION TIME: 10 mins COOKING TIME: 30 mins S ER V ES INGREDIENTS: • 400g Cirio Cuor di Pelato • 3 tbsp Filippo Berio Olive Oil • 2 garlic cloves, peeled and crushed • 10 anchovy fillets, drained and finely chopped • ½ tsp chilli flakes • 500g spaghetti • 200g pitted black olives, roughly chopped • 2 tbsp capers, rinsed and drained

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METHOD: 1. Heat the olive oil in a large, deep-sided frying pan, over a medium heat. Add the garlic, anchovies and chillies and cook gently for about 3-4 minutes. Use a wooden spoon to break up the anchovies.

2. Add the tomato sauce, olives and capers and simmer the sauce for about 15-20 minutes. Stir occasionally until it is slightly thickened.

3. Meanwhile, cook the spaghetti in a large pan of boiling water for about 10 minutes or according to the instructions. Drain the pasta, reserving 4 tbsp of the water from the pasta pan. Return the pasta to the pan with the reserved pasta water and mix in the sauce. Serve immediately with chopped parsley, if desired.

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METHOD: 1. Heat the olive oil in a heavy based saucepan, add the pancetta, carrot, celery, onion and garlic. Fry gently for about 10 minutes.

2. Add the beef and pork mince and stir continuously with a wooden spoon to break down the lumps. Cook for 10-15 minutes until the meat is brown. Add the wine and cook for a further 5 minutes to let the alcohol evaporate.

3. Stir in the tomato paste and then add the tomatoes. Bring to the boil and simmer over a very low heat for at least 90 minutes.

Check occasionally to make sure the sauce is not drying out or sticking to the bottom of the pan. If it is, then just add a little beef stock or water. Serve with freshly cooked tagliatelle and freshly grated Parmesan cheese.

Traditional Italian Pizza Recipe INGREDIENTS: • 400 gr Cirio Cuor di Pelato • 500 gr pizza flour • 1 sachet of dry brewer’s yeast, • 250 ml lukewarm water • 20 thin slices of raw ham

• 150 gr Parmigiano Reggiano • 400 gr of asparagus • 100 g of rocket • extra virgin olive oil • salt and chili pepper

METHOD: 1. In a bowl combine the flour and yeast and add 4 tablespoons of oil.

2. Add the water and knead until you get a soft and elastic dough. You can use a planetary mixer with a dough hook.

Cover the bowl with a cloth, set aside and let rise for 1 hour or more.

3. Flour your surface and roll out the dough with a rolling pin, sprinkling the surface with flour until you reach the size of the oven pan.

4. Grease the pan with oil (or line with baking paper) and lay the dough on top. Cover with the Cirio Cuor di Pelato. Season with a little oil and salt and bake at maximum temperature for about 10 minutes. Check under the pizza to make sure the dough is golden brown, then remove.

Garnish the surface with raw ham, flakes of Parmigiano Reggiano, rocket and asparagus tips cut in half lengthwise, and serve.

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PREVIEW

NEW PRODUCTS, NEW SUPPLIERS, NEW BUSINESS! It is the time of the year when we meet, discuss and celebrate achievements and innovation in our industry, and what better way to do it than to join the industry premier event – the European Pizza and Pasta Show (www.pizzapastashow.com), 13-15 November 2018 - at Olympia National Hall, Hammersmith Road, London?

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THIRD EDITION The third European Pizza and Pasta Show (EPPS) is now established as Europe’s largest F&B event for the sector, bringing together the leading pizza and pasta brands, speciality food and ingredients producers, professional kitchen equipment as well as world renowned chefs and master pizzaioli from UK, Europe, USA and beyond. For three days in November each year, Olympia London hosts a colourful and an exciting festival of exquisite gastronomic and baking virtuosity.

With over 100 companies showcasing 600+ brands, the three-day show is a must attend event for independent restaurants and retailers, operators, wholesalers and distributors, restaurant chains, hotels, catering companies and public services. For the first time the event has attracted truly international exhibitors and buyers alike.

November 2018

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THE EUROPEAN PIZZA & PASTA SHOW 13 - 15 NOVEMBER 2018 OLYMPIA LONDON Brought to you by

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THE EUROPEAN PIZZA & PASTA SHOW

®

13 - 15 NOVEMBER 2018, OLYMPIA LONDON THIS IS YOUR TICKET

Visitor Registration Powered by:

Venue: Opening Times and Programme Highlights:

Olympia London National Hall Hammersmith Road London W14 8UX Tel: +44(0) 20 7 385 12 00

13th of November, Tuesday – 12pm – 5 pm • Opening Ceremony • F & B Seminars - Retail Leaders Panel • Product Presentations & Cooking Masterclasses

Bring with you to gain access Or scan the QR Code below to register

14th of November, Wednesday – 10am – 5pm • European Pizza Championship • Masterclass with Aldo Zilli • F & B Seminars

15th of November, Thursday – 10am – 4pm • PAPA UK Finals for Pizza and Pasta Chefs of 2018 • PAPA Annual Awards Dinner

T: +44 20 7352 4356

PIZZAPASTASHOW.COM bookastand@pizzapastashow.com

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PREVIEW

TAKE PART To be part of it all, and join the event, register to visit at https:// pizzapastashow.com/register, or contact the organisers at info@pizzapastashow.com, +44 (0) 207 352 4356. take over from traditional ways of retailing – but what will the future really look like and how will consumer expectations change.

Are convenience, speed and service – the factors behind the current rapid changes?

How sustainable is our future? What new partnerships can bring to the table?

The exhibition, which is the only one of its kind in Europe, has attracted international attention and will be broadcasted through Pizza TV (USA) and Channel M6 (France).

Amongst the exhibitors are leading F&B companies from UK, Republic of Ireland, Germany, Switzerland, South Africa, France, Italy, Denmark, Netherlands, Belgium, Spain, Hungary, USA, Australia and the Russian Federation.

The 2018 event aims to break the mould of UK Italians buying Italian produce by not only radically redesigning the visitor demographics to include new and diverse audience to match the exhibits, but the event will also host leading industry buyers from Europe’s and USA largest retailers and operators.

The organisers – IPR Events London Ltd in association with the UK’s Pizza, Pasta and Italian Food Association (PAPA), aim to deliver an event which challenges the norms and stigmas of today and where the industry shows its best and most advanced innovations.

The organisers will host chefs from USA, Germany, France, UK, Italy and Hungary. The event will welcome once again our favourite judges lead by celebrity chef Theo Randall. He will be joined by Enzo Oliveri, an Italian-born celebrity chef, Terry Wiggins MBE – Head Sous Chef at the House of Commons and Michael Eyre, culinary cirector Jestic Foodservice Equipment.

The 23 seminars, staged in a specially designed F&B Theatre, will not only highlight leading industry experts, but will also bring to the forefront issues such as waste management, allergens and labelling, data protection, franchising, healthy dining.

We are already seeing changes in the high street as internet shopping and home delivery

COMPANIES AND PRODUCT HIGHLIGHTS Kiren Group (Stand 18A) Kiren Group is title sponsor of the show and a privately-owned pizza manufacturing company from the Greater Manchester region of the UK. It was established in 1997 by a junior baker and two brothers, CEO Nazir Mackmood and Chairman Ahrif Mackmood. Starting with just three individuals, the company has grown rapidly from a simple bakery to a producer of over 30 different finished pizza lines.

The company’s main goal is to preserve and develop through new product innovations, technological and process investments, employee succession, and effective customer management. Committed to delivering the highest quality products to the clients and the consumer, Kiren Group is a rare example of successful UK pizza manufacturer with clients in the UK and abroad.

A SHOWCASE OF SKILLS 2018 is a remarkable year for the European Pizza and Pasta Show, a mile stone in becoming not only a showcase for innovation, but a stage for the world leading chefs to bring their expertise and skills in support of the industry.

From masterclasses with renowned celebrity chef Aldo Zilli to the 70+ competitors in the European Pizza Championship (organised in association with Pizza Senza Frontiere, Italy) and the 2018 PAPA Finals for Pizza and Pasta Chefs of the Year Award, the event is also bringing together industry leaders and C-level speakers in 23 sessions discussing the present and the future of our industry.

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November 2018

PREVIEW Jestic Foodservice Equipment (Stand 29A) Jestic Foodservice Equipment has built a brand on an ethos of providing catering equipment engineered to the very best standards, using exceptional craftsmanship and featuring the raw materials required to achieve an outstanding build quality.

Returning to the European Pizza & Pasta Show in 2018, visitors to the Jestic stand will have the opportunity to see cuttingedge technology and innovation in cooking equipment from manufacturers including some of the world finest pizza and bakery equipment lines from Wood Stone, Sveba Dahlen, Edge, Alfa Pro and Somerset.

GI Metal (Stand 53A) GI Metal is located in the heart of Tuscany and has been established for over thirty years ago - the Italian leader for the production of pizzeria tools.

The Made in Italy brand is synonymous with world class quality, functionality and beauty and the GI Metal product is appreciated, wanted and purchased all over the world with the best value for money on the market. There are more than 600 GI Metal branded items, including peels, baking trays, pizza cutters, spatulas, oven cleaning utensils, as well as trolleys for room service and professional cooking.

Bel Foodservice PAI (Stand 58) Bel Foodservice PAI is dedicated to serving the food industry and international chains of quick service restaurants on the European market. They offer a wide range of branded cheese ingredients (including soft, semi-hard, hard, processed, chilled and frozen cheeses) in specific packaging suitable for industrial usages.

Bel’s cheeses are distinctive, easily identified and already used by consumers when cooking at home. They can be used in a wide range of applications including toppings, fillings and sauces for pizza and pasta.

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Bel’s famous brands (The Laughing Cow®, Boursin®, Leerdammer®) could be also promoted through co-branding on packaging, to strengthen the attractiveness of your product innovation.

Cirio (Stand 72B) One of the most iconic Italian tomato brands is produced by Conserve Italia Group - a large Italian co-operative that brings together over 14,500 farmers and represents one of Europe’s largest agri-food companies.

Every year, Conserve Italia processes over 650,000 tonnes of produce; fruit, vegetables and tomatoes, which are cultivated by its farmer members spanning an area of over 25,000 hectares.

As market leaders in tomato-based products, vegetables canned fruit and beverages (fruit juices, nectars and fruit drinks) the success of the group is aligned to the company’s mission: “To create more added-value to the fruit and vegetables grown by the Group’s associated farmers.”

Moreover, Conserve Italia takes great care over the environmental impacts by using wind energy to power a great part of its operations. This is why the company is known as the “nature’s leader.”

Ornua (Stand 16A) Ornua Ingredients UK is a centre of excellence for dairy solutions and one of the UK and Ireland’s leading suppliers of dairy-based ingredients to the Food Manufacturing and Food Service Sectors.

The business offers cheese in a wide choice of formats from deli blocks and slices to every shape and size of grate, from ropes and ribbons to specialist pizza cheese, from British and Irish cheeses to regional and continental varieties, from high protein to low fat, from sauces to toppings, and more.

MAKFA (Stand 58) MAKFA is the leader in the Russian grocery market and the largest producer of pasta in Russian Federation and Eastern Europe, ranking in the top five world’s leading pasta producers, and the number one in pasta and flour segments in Russia.

Extremely high quality pasta has a roughness and porosity, given by the very structure of the bronze holes that ensures all the flavour and colour of the chosen sauce can be captured when tossed in the pan.

Estom (Stand 31B) With a 70 plus years’ heritage importing and marketing speciality food products from Hungary, Estom has been a partner and is still working closely Europe’s and UK’s most iconic industry leaders. Estom will be proudly presenting a premium pepperoni – namely the Guyla sausage.

The Gyula factory is the oldest and most renowned sausage manufacturer in Hungary, based in the town of Gyula in south-eastern Hungary and dates back to 1868 (the factory is celebrating its 150th anniversary in 2018). The flagship line is the Gyula sausage which is a premium quality meat product made solely from pork; a licensed product in Hungary and the European Union granted PGI status (Protected Geographical Indication) in 2010.

Real international renown of the Gyula sausage was earned by József Balogh Jr. who won a gold medal at the 1910 World’s Fair in Brussels. The enterprise established

by József Balogh developed into a large family business. The large-scale mechanised production of Gyula sausage is linked with the name of András Stéberl who in 1912 was apprenticed to József Balogh’s workshop where he learned the tricks of the trade.

In 1935, master sausage-maker András Stéberl took his products to the World’s Fair November 2018

Riva Foods is known as the UK’s leading manufacturer of garlic spreads to pizza and pasta restaurants and fast food oulets, but that’s not all, the full range includes: • Garlic & Parsley Spreads • Garlic Slices, Baguettes & Ciabatta • Garlic and Parsley Butter • Pizza & Pasta Garlic drizzle • IQF butter portions, plain and flavoured • On-trend flavoured breadcrumbs

For further information regarding our range of products or details of your local stockist, please contact: Marie Gawley (Sales Manager) Riva Foods, 32 Copenhagen Road, Sutton Fields Industrial Estate, HULL, HU7 0XQ, Tel: 01482 837285

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PREVIEW in Brussels. His Gyula sausage won a golden certificate. András Stéberl bought a plant in the middle of town where he launched the ‘industrial’ manufacture of Gyula sausage and other dried sausage products. His plant developed into one of the largest meat-processing factories in the region, employing a highly skilled workforce from the neighbouring areas.

er 2018 Issue 188 Novemb

PAPA will also be azine & Italian food mag issuing its annual PAPA Report. We G INTRODUCIN NUVOLA: look forward rtise From the expe UTO, of MULINO CAP to meeting the perfect flour for and Y AIR creating many of you . fragrant at the show, and at the PAPA Awards dinner to be held on the evening of 15 November 2018 at the Royal Lancaster London Hotel.

CRUSTS puto.it

www.mulinoca

IIKO (Stand 8) What do customers love about pizzas and pasta? Learn at stand 8. For sure, the exquisite taste and the ease, but what they really like is the customisation. Like a coffee order, a meal order preferences can get complicated, and customers can take their order very seriously. Pizza restaurants have their own unique needs, of course. Pizza has to be hot, fresh, and ready lightning quick, meaning organisation and a strong battle plan are key.

Pizza requires speedy service and topnotch organization split over multiple factors. You’ve got complex, custom orders being taken by one person, the order being assembled by a few others, and another person delivering the pizza. IIKO helps restaurants combine and organize all of the elements of automation into the perfect pizza business.

E.& J.Gallo Winery (Stand 72C) Meet with one of the iconic names in the world of fine wines. Winemaker Rafael

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PAPA AND PIZZA PASTA & ITALIAN FOOD MAGAZINE PAPA (www.papa.org.uk) and Pizza Pasta & Italian Food magazine will be in attendance on Stand 78A, with the show playing host to the live finals of the Pizza and Pasta Chef of the Year competitions.

Jacinto Jofre has crafted these beautifully structured wines that over deliver on their price. Only the very best grapes are used, ensuring that every bottle of Canyon Road created is a true expression of varietal character; teeming with fruit and citrus aromas and alive with unique berry flavours and exclusive to the on trade business.

Barefoot started up in the garage of a Californian farm house in the 1960s. The unconventional name referred to – what else? – the free-spirited method of crushing grapes barefoot. They’ve come a long way since then and are proud to now be able to share our wines with new people in over 70 countries around the world!

YOUR TICKET

EAN PIZZA & PASTA FOR THE EUROP

SHOW, 13/15 NOV,

N– OLYMPIA, LONDO

As much as they love making award winning wine, they love supporting good people and good causes even more. To this day, a passionate group of Barefooters represents the company worldwide, helping us give back to communities through charity events, local causes, LGBT events and non-profit partnerships.

NEXT YEAR… The European Pizza and Pasta Show is an annual B2B industry event and will take place in 2019 on are 12-14 November 2019 at Olympia London.

November 2018

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action Grab your slice of the and subscribe today

Contact Andrew Emery | 01291 636344 | andrew@papa.org.uk

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PROMOTIONAL

Pizza Oven extract design needn’t be a

HEADACHE Here at Chimflue we have a great deal of experience in the design, manufacture and installation of flues and fans for the safe and effective extraction of smoke and odours from pizza ovens. Over the last 5 years we have seen huge growth in the wood fired pizza oven market and this has led to us installing systems in a wide range of sites from Edinburgh to St Ives, Manchester to Dover, in holiday parks to zoos, historic buildings to stunning new sky scrapers. One common factor to any new or existing restaurant considering a wood fired pizza oven installation is that the extraction system should be considered as early as possible. This is to ensure that a safe, suitable and reliable design can be achieved within the space available and to take into account site-specific constraints. We have set out below some basic principles that should be considered when considering any site for this type of installation‌ BUILDING TYPES: It is important to consider the location of the restaurant in relation to any adjoining buildings or office space / accommodation directly above the restaurant itself.

The flue system for your wood fired oven will need to terminate above any close by or adjoining buildings and in some cases, this can lead to huge flue runs which can have a considerable cost.

RECOMMENDED BY

HETAS AND CEDA

CHIMNEY FAN FOR PIZZA OVENS

REMOVES SMOKE AND BAD ODOURS

In many restaurants, the wood-fired catering equipment is situated near a high-capacity extraction canopy for the stoves.

This can interfere with the natural draught in the chimney of the wood-fired oven or open barbecue fire and cause smoke to be drawn out into the kitchen. The result?

A kitchen full of smoke and unsanitary particles.

The exodraft chimney fan ensures an optimal draught in the chimney, resulting in a kitchen and restaurant without smoke and bad odours.

At the same time, the fan ensures that you always have a consistent draught which helps create consistent cooking results.

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LOCAL AUTHORITY PLANNING & EHO PERMISSIONS: One essential part of the process is to establish at an early stage what the local requirements are for the installation of your proposed wood fired oven and flue system.

If within a smoke control zone, you will need to install a DEFRA approved oven, this is essentially an oven which has been tested and approved by DEFRA and a full list of these can be found on their website. In addition to DEFRA approval you may find that your local planning department and / or environmental health officer may want you to install filtration to the extraction system, this will help to reduce the particulate discharged

into the atmosphere and the potential of nuisance odours. The other main factor that planning departments will also want to check is the visual appearance of the system. When rising externally we are often asked to powder coat flue systems in various colours or in some cases hand paint the case of the flue itself so it blends in with the existing structure.

FLUE SIZING AND ROUTING: Our designers will attend site and work with you to determine the best flue route and termination position for your installation. Flue sizes for this type of installation are usually 200mm or 250mm internal diameter so once insulation is included you will need to take into November 2018

PROMOTIONAL

account a system of 264mm or 314mm external diameter running throughout the restaurant to the required riser location. One of the most critical elements of system design is making sure that good, easily accessible points for inspection and cleaning of the system are available throughout the route of the flue. In most restaurants we work in, the flue system is left on show as a feature but where it is to be enclosed you will need to make sure that corresponding access hatches are installed within any false ceilings to allow access to the flue.

FLUE TYPES & FINISHES: As discussed above, you must ensure you have a dedicated twin

wall insulated flue system installed when specifying a wood fired pizza oven. This flue needs to be CE approved, have a designation for high continuous flue gas temperatures (T450) and a 4-hour fire rating where passing through internal and external fire rated partitions. At Chimflue we use a system with a 32mm insulation cavity and this allows a minimum clearance from combustible materials of 50mm – often 75mm from other manufacturers. The systems we provide are available in three standard finishes – stainless steel, matt black and copper. It is also possible to powder coat these systems to any RAL or BS colour meaning you can get creative where the system runs through your restaurant or assist in blending to the existing finishes when running externally.

EXODRAFT FAN SYSTEMS: In most restaurants you will find that the flue system will need to run horizontally at some point when making its way towards the riser. In addition to this it is not uncommon to find general extraction systems and kitchen canopies within the same space of the flue. Due to these factors 99% of the systems we install for pizza ovens will include a fan system, this is used to guarantee flue draught regardless of the resistance created by horizontal flue runs and negative pressures

from other extract. Exodraft are the only way to go when it comes to fans for solid fuel ovens and they offer a wide range of units that will cover all eventualities.

These fans are installed at the exit point of the flue and so again consideration needs to be given to the ability to access and maintain these systems.

FILTRATION SYSTEMS: The final crucial factor to consider when installing a wood fired pizza oven is whether to fit a filtration unit to reduce the output of particulate and odours from the system. The ovens usually run between 400’c and 500’c and the subsequent flue gas temperature can be in the region of 250 – 300’C. This sort of temperature is far outside of the range of ESP, carbon filtration, etc and so the only way to go is a water based filtration unit. Chimflue is the UK importer for SMOKI which is a water based filtration system specifically designed and manufactured in Italy for use with pizza ovens. A SMOKI unit requires a permanent mains water, foul drainage and electrical connection and again these services need

to be taken into account with your plans. The system passes all smoke from the oven through three layers of fine water mist within the unit which removes a large proportion of particulate from the smoke. As a by-product this process also reduces the odour produced from the flues termination and is often specified as a requirement by local planning officers and EHO’s.

MAINTENANCE CONSIDERATIONS: One of the most important issues to keep in mind after the oven starts operating is regular planned maintenance of the flue system, fan and filtration unit where installed. This is key to ensure the longevity of the system and above all to make sure it remains safe and suitable for use. For solid fuel cooking in commercial environments the maintenance regimes will vary dependant on oven usage, design of system and the restaurants own risk assessments but we always recommend a minimum of twice a year for a full clean and inspection, a lot of our customers utilise a quarterly regime.

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OVENS

Oven solutions Operators in the pizza, pasta and Italian food business need to be clear about what they require from their oven, in turn enabling their oven supplier to be able to recommend the best solution for their type of business.

WHAT’S REQUIRED? “When choosing a pizza oven, the operator must take various considerations into account before purchasing the equipment,” confirms Steve Hemsil, sales director UK & Ireland at Manitowoc Foodservice.

“These include the volume of pizzas that the oven will need to produce, the ingredients that they will be using, the establishment’s full menu requirements, as well as the skill set and training of their employees. For example, traditional pizzerias with

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highly trained chefs may use traditional stone and brick ovens. However, such methods can be fairly time consuming and therefore, offer limited output making them a unsuitable cooking solution for larger establishments.

“Conveyor ovens, for instance, are an ideal solution for high volume establishments.

Specifically designed to produce large volumes of pizzas to a consistently high quality time and again, conveyor ovens not only solve capacity issues, but also provide an easy-to-operate solution. The simple operating

A distinctively domed oven at Franco Manca, which specialises in sourdough pizza. system of the Lincoln Impinger conveyor oven, for example, has been specifically designed to allow staff with varying skillsets to easily achieve consistent, high quality results.”

Featuring patented FastBake® technology as an option, the Lincoln Impinger 3240 series has been specifically designed to bake up to 35% faster than other conveyor ovens, with no noise increase or loss of product quality, claim the firm.

Also, boasting a 40” baking chamber featuring advanced air impingement technology, the Lincoln Impinger 3240 is specifically designed to enhance bake quality by directing the exact amount of

heated air needed onto the product, ensuring efficient, rapid heating, bake uniformity and perfectly crisp food, time after time. Couple this with the 3240’s microprocessor which aims to guarantee controlled bake time and conveyor speed, and operators are left with an impressive baking solution an oven that cooks pizzas to perfection, as well as an array of other foods, in one convenient footprint.

Complete with a stainlesssteel exterior and interior, the 3240 Impinger Conveyor Oven is also easy to clean, with Lincoln’s famous large removable front panel providing additional easy access for deeper cleans.

November 2018

OVENS

RIGHT INGREDIENTS, RIGHT EQUIPMENT “When it comes to producing a standout pizza offering, we believe there are two key components to making it successful - the right ingredients, and the right equipment,” says Steve Morris, sales director at Jestic Foodservice Equipment (www.jestic.co.uk).

“Using the finest, seasonal, locally sourced ingredients is key to giving customers the best tasting pizza offering, while the correct equipment, and in particular the right oven can deliver the consistency and speed needed by the site.

“Dedicated front of house

food preparation and open plan kitchens are now commonplace across the industry, particularly in the Italian dining scene.

Part of this is down to the way pizza ovens are able to lend themselves to enhancing the theatre of the cooking process, engaging customers in the wider dining experience. At Jestic, we are proud to supply a full range of ovens, each designed to meet the bespoke demands of a business and its menu.”

Three of the brands Jestic distribute are ideal for front of house positioning, point out the company, with each offering a host of benefits to the operator.

“As the exclusive distributor

for Wood Stone, a leader in commercial grade stone hearth, wood and gas fired pizza ovens for over 25 years, we are delighted to be able to offer caterers a wide range of appliances in different sizes, designs, capacities and powers.

Optimised for front of house or open plan kitchens, the wood and gas fired ovens from Wood Stone not only produce wonderful pizzas, with an authentic stone fired taste, but also look great and bring the chef’s own flair to the customer,” says Steve Morris.

“For those looking for undisputed consistency and flavour combined with capacity

and design, the deck oven range from Sveba Dahlen, for instance, provides a good solution. Multiple decks allow the operator to cook various dishes simultaneously, while the innovative design and construction ensures an even temperature throughout the chamber, virtually eliminating the need to rotate pizzas during the cooking process. Despite lacking the flame of the Wood Stone ovens, many kitchens position the ovens in full view of the customer, as they are still able to demonstrate the passion of the operator and the speed of the cooking process to the dining room.

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OVENS

“Finally, the newest brand in our Jestic portfolio is Alfa Pro. With over 40 years of experience and research, Alfa Pro, wood and gas fired ovens feature unique, patented, Forninox™ technology, combining strong stainless steel with tough refractory tiles, to achieve a lightweight yet highly durable commercial oven. Powered by gas, wood or dual fuel, the ovens are equally suited for a traditional kitchen setup, as they are for positioning front of house, in an open kitchen, in full view of diners.”

Alfa Pro ovens are available in a wide range of sizes and styles, each offering a compact design to maximise space in a busy kitchen. From smaller, countertop ovens, such as the Qubo, capable of cooking up to 80 pizzas per hour, to the larger, freestanding models such as the Opera, with a capacity of up to 150 pizzas per hour, the range includes a solution for all needs.

Being able to be positioned in a front of house environment gives operators all the benefits of a consistent cook, while also delivering theatre and interest in the cooking process to the customer. As with any appliance designed to be positioned in a front of house environment, aesthetics are a vital consideration, not just to Jestic as a distributor, but also to the specifier and ultimately the operator.

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“Pizza ovens from Wood Stone are available in a virtually unlimited number of design possibilities. Able to be finished with any non-combustible decorative material, fixed directly onto the surface of the oven, many sites choose to tile, or finish with stone or brick to ensure the oven fits with the layout of the restaurant. Alternatively, operators are able to choose a manufacturer applied powder coat in a choice of colours, or even a bespoke colour matching service for those operators looking for something truly unique for their kitchen,” Steve Morris explains.

“Similarly, Alfa Pro also considers aesthetics to be a vital consideration when designing a pizza oven. Whether choosing a floor-standing oven, or a countertop appliance, the portfolio includes a range of commercial ovens, with true Italian design and quality at their core. Made from high-quality stainless steel, complete with refectory brick floors to retain heat for longer, the ovens not only look great, but also produce a consistent cook on a wide range of dishes.

“It is also worth considering any issues that could arise during delivery. Depending on the particular appliances purchased, depends on whether or not the oven can be delivered in kit form.

“Smaller appliances, such as those in the Alfa Pro range allow

for straightforward installation, even to sites with limited access.

Larger ovens, such as those in the Wood Stone range can prove to be more of a challenge. That said, Wood Stone has developed various different methods of moving ovens into kitchens, including a bespoke frame that allows the unit to be tilted onto its side to fit through a standard double door. So ny working with our team at Jestic, we can advise operators about any potential issues that may occur during installation and work together to find a suitable solution.”

NEW LAUNCHES Having extended its portfolio of catering equipment with the introduction of American conveyor oven manufacturer, Edge, earlier this year, Jestic has announced the launch of the new Edge 1830 series in the UK market.

The optimum size for a highstreet restaurant operator, they feel, the Edge 1830 features a 30” cooking chamber and a 18” belt

width, allowing multiple dishes to be cooked at once, while the option of single, double or triple stacked decks gives increased capacity to meet demand during peak trading periods. Offering enhanced functionality, the Edge 1830 delivers a consistent cook on a range of the most popular dishes, including freshly made pizza, claim Jestic.

The new 1830 ovens are fully formed and welded from high-grade stainless steel, rather than bent and heavily riveted like many of the conveyor ovens on the market, being designed to work under extreme temperatures and in demanding environments for many years. What’s more, Edge designs its ovens to be simple and serviceable, doing away with complex controls in favour of a user-friendly layout and operation. This combination of top quality components and simple setup means that the ovens are more reliable and should an issue occur, extremely easy to fix, feel Jestic.

The 1830 range also features Edge Oven’s patented iHeat burner and ignition system, allowing the operator to precisely control both gas and combustion air to preserve efficiency. This unique system delivers just the right amount of gas to create the perfect, uniform bake, whilst helping to maintain energy efficiency and reduce running costs over the life of the unit. To achieve a near silent operation, the 1830 also features an inverter controlled, direct drive fan, while an innovative design ensures the front fascia on the oven remains cool to touch, protecting those working in a busy kitchen environment.

Available in a choice of sizes, the Edge oven range is able to offer a capacity from 25 pizzas per hour up to 300 pizzas per hour depending on the configuration. It is the combination of the build quality, energy efficiency and capacity that have made Edge ovens the choice for many of the leading high-street brands and chains in the UK. So confident is Jestic with the build quality and materials on the Edge 1830, the ovens come with a comprehensive fiveNovember 2018

OVENS year parts and one-year labour warranty as standard.

“We’re delighted to be bringing the Edge 1830 to market following the announcement of our exclusive distribution agreement in the UK. The ideal size for an addition to existing restaurants looking to add pizza, this latest oven combines an 18” belt width, with the unique Edge iHeat burner, to achieve a uniform bake and remarkable capacity.

Constructed using the very best materials and a simple, yet ergonomic design, the Edge 1830 is not only a joy to work with, but is also quick and easy to service and maintain throughout its lifetime,” says Steve Morris.

Lincat (www.lincat.co.uk) has launched a single-phase electric oven range as part of its Silverlink 600 range of mediumduty prime commercial catering equipment. The ESLR9C/SPH has been introduced in response to demand for the model from establishments with singlephase power. At 600mm deep and 900mm wide, the powerful ESLR9C/SPH has six hotplates and a large oven for increased productivity.

The 190mm-diameter hotplates have automatic power reduction if the pan boils dry or is removed, which prolongs the life of the hotplates. The twin fanassisted oven has thermostatic temperature control of 50-250°C, giving uniform heat and consistent cooking.

The Silverlink 600 singlephase electric oven range has a fully-pressed and sealed hob top, and removable oven base, to make the unit easy to clean and maintain. Castors at the rear make it easy to pull out for cleaning.

“Our Silverlink 600 oven ranges are the mainstay of many commercial kitchens due to their capacity, reliability, efficiency and

www.papa.org.uk

Basilico When Basilico (www.basilico.co.uk) opened its doors in London in 1998, there was nobody doing pizza the really authentic Italian way.

Hard to imagine it now, but buffalo mozzarella was a rarity, rocket a novelty and pesto was still a speciality product. Then, along came Basilico with homemade dough, proper Italian ingredients, mamma’s secret recipes and essential to replicate the true pizzeria taste – a wood fired oven. Naples had come to London’s Fulham.

Today, the company still make their own dough daily and deliver it to the 12 London branches of Basilico. The stores offer top quality takeaway pizzas, cooked in the traditional fashion to classic Italian recipes with a range of more contemporary flavour combinations also on offer. They import their fior di latte mozzarella directly, every week from the Treviso area; and the charcuterie also comes straight from Italy and is sliced and packed by Basilico.

“Our shops have no freezers, no additives or preservatives are used and all our produce is fresh,” explains operations manager and head chef Mauricio Cabrera who has been with the company since the beginning. “We keep an eye on the trends in Italy and here in the UK and make sure we reflect them in our recipes.

We are always updating the menus to keep in line with what is happening in the food world, for example this year we are offering both vegetarian and vegan pizzas.

“A wood oven is at the very heart of the Italian pizzeria and a pizza doesn’t taste the same cooked any other way. We started our business with brick ovens built by hand in the traditional way and fired with wood. They worked beautifully for a while and the business began to expand and gain a good reputation, but then the bricks started to crumble under the intense heat and the ovens needed restoration. Often at Christmas we had to close some down, let them cool, get the bricks repointed and then fire them up again – in all four days when we weren’t in business. We had to think again.”

The answer came with the Mountain series from Wood Stone, supplied by Jestic. Big, bold

and fired solely by wood or gas, these ovens are the living, breathing heart of the Basilico brand.

Currently installed in seven branches, Mauricio hopes to introduce them to the other branches in due course.

“Wherever possible we have the Wood Stone ovens at the very centre of the store so the customers can see the theatre of the wood and the flames and we use composite wooden logs to fire them. We chose the wood-fired ovens as we believe this gives the pizzas the most authentic taste – the wood imparts a flavour that cannot be emulated with gas or electric. The ovens are a big part of our layout and the most important part of our store – not only do they look fantastic, they make great pizzas,” explains Mauricio Cabrera.

Unlike the traditional ovens, the Wood Stone ovens do not need pointing or indeed any maintenance although the associated chimneys do need occasional cleaning. The oven is installed all in one piece and can be customised to suit the look of the restaurant.

At Basilico, the oven has been given a rustic look with the application of a render to the exterior. The ovens are not difficult to install and once proved, can run without interruption indefinitely. They are one of the only wood fired ovens to be approved by DEFRA for use in London, which makes them uniquely suitable for premises located in big cities. Inside the ovens is a solid stone base which cooks the pizzas perfectly. The roof is deeply insulated keeping the heat high to produce consistent results.

“Jestic also supply us with Somerset Dough Rollers for use with making our pizza bases, and in all we have been working with the company for nearly 20 years. They are extremely helpful and very quick to come out if we need them to,” adds Mauricio Cabrera. “I would not hesitate to recommend Jestic and Wood Stone Ovens to anyone who is planning to open a pizza restaurant. There are different sizes of ovens and they are available in various configurations so you can choose the oven to suit your needs, and you can be confident of receiving really excellent service.”

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OVENS safety. This is why we wanted to manufacture a version that can be used in kitchens with single-phase power,” says Helen Applewhite, marketing manager of Lincat Ltd. “Our new model has the ability to cook large volumes of quality food from a small 600mm-deep footprint, making it the ultimate solution for pubs as well as cafés, care homes and community centres.”

Based in Lincoln in the UK, Lincat manufactures products for cooking, holding and food display, which are supplied to commercial kitchens of every kind across the globe. In addition to Opus 800, Lincat’s brands include Opus Combi Steamers, Silverlink 600, Lynx 400, FriFri,

FilterFlow, Panther and Seal.

Products are sold in the UK and in over 50 countries worldwide through a comprehensive network of distributors (Lincat Ltd is a member company of the Middleby Corporation).

Convotherm has announced the launch of a new black variant of their highly popular Convotherm mini combination oven. Designed with a matt black exterior, the compact oven gives a stylish feel to an array of front of house locations from petrol stations, bakeries and snack bars through to coffee shops, restaurants and cafés.

Available with the familiar easyTouch® control panel, and extra-large observation window, all contained within a remarkably

small footprint of just 51.5cm , the stylish new mini combi oven is stunning on its own, whilst complimenting other Welbilt appliances such as the Merrychef eikon® e2s Trend black. The matt black coating which helps to eliminate fingerprints means that the oven retains its clean and elegant appearance, even after a whole day’s use, claim Convotherm.

Featuring a large cooking chamber to provide plenty of space for efficient roasting, grilling, steaming, au gratin cooking, convenience frying, regeneration and baking, the Black Convotherm Mini boasts an array of features. The BakePro feature, for example, means that “freshly” baked products can go

into series production effortlessly, whilst the “easyStart” feature allows users to simultaneously bake and cook up to six different product categories perfectly.

Models featuring the easyTouch® panel have an intuitive picturebased user interface, meaning that unskilled staff can use the mini black without requiring time-consuming training.

Sticking to the “form follows function” principle, the new Convotherm Black mini offers high-quality design alongside a wide range of applications and practical features, available in two control modes - the manual control variant utilizing buttons and a tilt selector switch, or the easyTouch® user interface with its intuitive touchscreen controls.

A new initiative for those on the streets Valoriani UK used October’s Pizza Month as the platform to launch a corporate social responsibilityfocused initiative that will see the USA’s National Pizza Day become the UK’s Random Acts of Kindling Day. On Saturday, February 9 next year, Valoriani UK is calling for as many mobile wood-fired oven operators as possible to take their oven out and cook pizza for those in need, working in conjunction with a national or local charity that supports the homeless, or with their local soup kitchen.

Alternatively, they could do as Valoriani UK is suggesting to restaurants and eateries that also have wood-fired ovens – stage a fundraising day that sees food lovers being asked to donate some money in return for pizza, or adding a voluntary donation to their bill. However the wood-fired community gets involved, it will be directly supporting those living on the streets and showing care and concern for others.

The Random Acts of Kindling Day initiative has been launched to mark Valoriani UK’s 15-year anniversary of pioneering woodfired pizza ovens in the UK. Founder, Andrew Manciocchi introduced wood-fired pizza ovens 52

to Britain in 2003, when critics said inspiring chefs and homeowners to cook with wood was a hopeless cause. Valoriani ovens have since been adopted by everyone from the River Café to Jamie Oliver and from Gwyneth Paltrow to the Beckhams, and are to be found somewhere within every town or city.

February is an ideal time for mobile pizza oven operators to show their social conscience and highlight their ethics, feel Valoriani, with the weather likely to be seasonably cold, presenting added issues for those on the streets. Mobile caterers are also likely to have fewer engagements in the diary, whilst restaurants will be looking for ways to generate business at a quieter time of year.

Valoriani UK’s initiative is sure to tick the boxes of Millennial consumers wishing to support those who support others.

Involving them as co-creators on the day, through voluntary donations or devoting time to help serve up or deliver pizzas, will build even more brand loyalty for the street food, mobile caterers and eateries that take part, they suggest.

Valoriani UK will be taking one of its own mobile ovens out and

will be promoting the initiative throughout the next four months, in the build-up to Random Acts of Kindling Day on February 9, aiming to make Random Acts of Kindling Day an annual event and urging the wood-fired community to get involved and demonstrate its ethics.

Valoriani UK will also be creating marketing collateral to download from its webs ite at www.valorianiuk.com in the form of posters and logos. It also has guidance as to how wood-fired oven operators can go about setting up an event and will be supporting those participating through press releases and social media posts.

“Valoriani has a long history of feeding those in need.

Following World War II, the Italian government turned to Valoriani and asked it to use its unrivalled skills in working with refractory clay to build wood-fired pizza ovens for poor families in the south of the country, who needed food in order to survive,” says Valoriani UK’s Dino Manciocchi.

“The wood ovens allowed these families to bake their own bread and so have a means to feed themselves. Our Random Acts of Kindling Day initiative has echoes of this period from Valoriani’s past and should make a difference to some of the most vulnerable people around Britain.”

Dino Manciocchi with one of the mobile Valoriani ovens that will get out and about to celebrate Random Acts of Kindling Day. November 2018

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Oak fi red at the Royal Oak A Suffolk-based eatery has become only the third restaurant in the UK to have achieved a prestigious international quality standard and officially become part of what UNESCO has deemed “intangible cultural heritage”.

Oakfired at the Royal Oak in Beccles (www. oakfired.co.uk), owned by Paul Williams and Paul Jackson, has just been awarded hardto-attain accreditation from the Associazione Vera Pizza Napoletana (AVPN), based in the southern Italian city of Naples, which allows it to legally claim to be able to offer its diners ‘real Neapolitan pizza.’

Its pizza maker, Paul Jackson, is not just now a pizzaiolo (pizza chef), recognised as being able to prepare and cook pizza in the authentic manner required by the stringent AVPN, but has also become part of the patrimony of Neapolitan pizza and a community of pizzaioli who pass on the tradition of Neapolitan pizzamaking from generation to generation.

This other claim to fame follows UNESCO adding the art of Neapolitan pizza making to the Representative List of the Intangible Cultural Heritage of Humanity, in December 2017.

Oakfired at the Royal Oak now joins the two other UK restaurants with the AVPN accreditation – Casa Mia in Herne Bay, Kent and Cal’s Own in Newcastle-upon-Tyne. It becomes the only restaurant in its region of East Anglia that can allow food lovers to experience the type of pizza they would be treated to in the Italian city that gave birth to the dish.

It is also the only Neapolitan pizza venue between London and Newcastle, for those foodies who love to travel to destination restaurants at which they can experience the tingle that comes with food authenticity.

Delivering an authentic food experience was the goal of the two Pauls, when they established Oakfired at the Royal Oak in summer 2017, taking on one of the small town’s traditional pubs and transforming it into a pizza and pasta restaurant with a difference.

Paul Jackson headed out to Naples to train at a restaurant called Capasso, under the watchful eye of the AVPN. He learned the methodology required of a Neapolitan pizza maker and Oakfired quickly invested in a Valoriani oven that the AVPN recommended as being capable of cooking their high-standard pizzas.

Following a visit to Oakfired, by an assessor, the eatery has now been presented with its certification and the proof that it can create pizza perfection and deliver on all ten elements in what is called ‘The Decalogue’. This comprises ten stages that the true Neapolitan pizza maker must complete every time they cook a pizza, with this ranging from the way

www.papa.org.uk

they cut their mozzarella and where they source their ingredients, to how they stretch their dough, the temperature of the oven in which the pizza is cooked and the amount of time the pizza spends in the oven.

The good news at becoming only the third eatery in the UK to master this art came in National Pizza Month and will be celebrated by the fan-base of diners that Oakfired has built up over the past 13 months. Its oldest customer is 94 years old and its youngest visitor to date has been six days old. It has thrilled all diners in-between and even generated rave reviews from those who claim not to like pizza!

This comment is down to the fact that Neapolitan pizza is not the rather stodgy, thickbased affair served up in many eateries, but a pizza that should be slightly soft in the middle and capable of being rolled up into what is termed a libretto. It is a completely different food experience for many pizza eaters and this comes with some issues, as those unaware that this is the way that pizza should be cooked need to be converted to its style, texture and taste.

Oakfired at the Royal Oak is naturally immensely proud of its achievement, particularly given that no pizzerias and restaurants in London or many other big cities have achieved the accreditation. Its success has not just been based on its food, however, with Paul Williams bringing a world of front-of-house experience acquired in London to the eatery, where managing the needs of A-list celebrities was part of the prestigious day job.

“Achieving this feat has been down to the total dedication of Paul Jackson, which is reflective of his approach to everything he does, and the strength of our partnership, which dovetails in everything we do and allows one of us to pick up the reins if the other is gaining new skills or working on business

planning. Together, we always strive for perfection and we there is a lot of drive and tenacity behind our achievement,” says Paul Williams.

Paul Jackson adds: “The UK is way behind other countries in the world when it comes to being able to cook pizza as they do in Naples. We hope to become ambassadors for Neapolitan pizza, helping the AVPN to achieve their aim of establishing a bigger network of AVPN-accredited restaurants in the UK. Until you have tried true Neapolitan pizza, you have not lived, so we also hope to attract diners from across the country, who wish to eat like proud Neapolitans and perceive the difference that this style of pizza brings to the plate.”

Having already scooped an industryleading award in 2017, when it won the Pizza Pasta & Italian Food Association’s Gold Award for Best UK Independent Pizzeria in its region, the Oakfired team wish to go one further with a national award this year. They hope their dedication to a UNESCO-recognised art will enable them to do that and that East Anglia’s restaurant scene will have even more to shout about.

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pasta PASTA

Celebrating

Italian chefs, Giancarlo and Katie Caldesi marked World Pasta Day recently with a week of celebrations.

WORLDWIDE CELEBRATION Thursday, 25 October marked World Pasta Day and was celebrated in the form of events across the world. According to a study of global food trends by Oxfam, pasta is the world’s favourite food and the aim of World Pasta Day is to underline the economic feasibility, gastronomic versatility and nutritional value of pasta.

Italian chefs and restaurateurs Giancarlo and Katie Caldesi hosted a week of pastarelated events from Monday, 22 to Sunday, 28 October at Caldesi in Marylebone (they also run a cookery school - www.caldesi.com/ caldesishop/courses). Over the week, £1 from the sale of each bowl of pasta and from each copy of their book The Long and the Short of Pasta, was donated to the charity, Action Against Hunger.

So passionate are they about pasta that the Caldesis have created their own ‘Pastafesto’ which is their own unique guide to the history, joy and benefits of pasta and which starts with a history of pasta…

HISTORY It is a common misbelief that pasta was first bought to Italy in the thirteenth century from China by Marco Polo, they point out. It may be that the Chinese were making the first noodles known to mankind, but historians point out that while Polo was away on his travels in the 1270s, there is a reference to a soldier in the northern Italian city of Genoa, who owned a basket of “macaronis.” At Cerveteri near Rome, there are Etruscan tomb paintings which show a bowl with flour and water, a rolling pin and even a cutting wheel dating to the fourth century BC. In 1154 AD an Arab geographer, Al-Idrisi, wrote of strands of pasta made in Sicily, it was a technique introduced by the Arabs from Palestine. The lengths of pasta were dried and exported in huge quantities from Norman Sicily.

There are documents dating from 1371 that reveal that the prices of macaroni and lasagne in Palermo were triple those of bread. As such it was a food enjoyed mostly by the aristocracy and the Jewish population.

From the thirteenth century, references to pasta dishes—macaroni, ravioli, gnocchi, vermicelli—crop up with increasing frequency across the Italian peninsula. Though Italians can’t say they invented pasta, it was in their land that pasta was developed further than in any other culture. From perfecting it’s manufacture to exportation and embracing it as their own they have made Italy synonymous with pasta in their reputation around the world.

WAS PASTA RESPONSIBLE FOR THE USE OF THE FORK? Pasta was originally eaten with hands, but the addition of sauces led to the widespread use of the table fork. In medieval Italy, ravioli was a popular dish often containing herbs and spices, mixed with cheese and eggs, then cooked in broth and finished with more spice and sometimes sugar.

Lasagne too, would be coated with sugar and spice. Couscous, which are tiny beads of pasta, was brought to Sicily by the Arabs and is still made along the west coast of the island.

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November 2018

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THE NUTRITION Dried pasta is relatively low on the GI scale amongst other carbohydrates (the glycaemic index showing the effect that carbohydrates have on our blood sugar levels). As it is extruded through machines the outside of the shapes such as spaghetti become harder meaning it is slower to break down than fresh pasta. Cooking it al dente means that the release of sugar into the blood will happen more slowly than it would with overcooked pasta that has softened.

By making your own sauces you can avoid the sugar-laden commercial alternatives and fussy-eaters will often tuck into carrots, onions and celery disguised in tomato sauces or ragu without realising they are eating vegetables, observe the Caldesis. It is, however, worth remembering that in Italy pasta is served in small portions as a starter and never in huge bowls as we have become used to in the rest of the world, they add (in their restaurants we serve two portion sizes 70g and 100g).

SCIENCE OF REDUCING CALORIFIC VALUE OF PASTA To lower the calories further, it has been discovered that starchy foods such as pasta have a lower calorific value if cooked and cooled before eating. According to scientist Dr Denise Robertson, from the University of Surrey, if you cook and cool pasta down then your body will treat it much more like fibre as the starch becomes more resistant to digestion because it crystallises into structures that digestive enzymes cannot easily break down. Even if you reheat it (in a microwave or plunge it briefly into boiling water) or eat it cold, you will absorb fewer calories. As it

releases less glucose than the “just-cooked” pasta, the familiar blood sugar surge will be less. Resistant starch is also good for our guts as it feeds the good bacteria making this a win-win situation.

Most dried pasta in restaurants is cooked before, there simply isn’t time to cook it from scratch to order. This is different for fresh pasta which is much quicker to cook - so if you are watching your carbs then choose a small portion of dried pasta, advise the Caldesis.

FLOUR Giancarlo Caldesi’s family used to grow their own wheat and grind it in a small mill by hand.

It was never too refined and gave a slight texture and brown tint to the pasta that was made daily by his mother. From the 1950’s onwards, she would buy commercially grown and milled flour for pasta making.

Pasta can be made from a number of flours including semolina, chickpea, chestnut, spelt, barley, buckwheat, tapioca, rice and soya.

The ideal flour for fresh pasta is puro grano duro 00 (pure durum wheat flour), feel the Caldesis. The ratio is one medium egg to 100g of 00 flour. The “00” refers to the milling, it means it has been through the mill more times than any other flour, and each time it is refined so the flour becomes very white, light and fine like talcum powder. It is essentially the white endosperm within the kernel of wheat.

Dried pasta is made from 00 or semolina flour meaning a little more of the wheat kernel is used giving the flour a creamy colour and fractionally more roughness. The Italian producers make the best flour in the Caldesis’ opinion, although British producers are now

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PASTA GLUTEN FREE PASTA RECIPE In recent years, the Caldesis have discovered that Giancarlo and their son, Giorgio, cannot tolerate wheat in their diets. The gluten-free pasta recipe below was a saving grace for them. It can be used for cut ribbons as well as stuffed and shaped pasta.

Makes enough pasta for 4 (as a main, or 6 as a starter) • 50 g (2 oz/generous ¼ cup) gluten-free plain (all-purpose) flour • 50 g (2 oz/generous ⅓ cup) buckwheat flour • 175 g (6 oz/scant 1½ cups) tapioca flour (tapioca starch) • 1 heaped teaspoon xantham gum • 180 g (6¼ oz) egg (approximately 3 large eggs) • 1 tablespoon extra-virgin olive oil • 2–3 tablespoons cold water Method Put all the ingredients, including two tablespoons of the cold water, into a food processor and blend until a ball of dough forms. If it is very dry and doesn’t form a ball, add another tablespoon of water. You are aiming for a firm but pliable dough.

Knead the dough for a few minutes to ensure it is well blended. Wrap in cling film (plastic wrap) and rest for 30 minutes at room temperature, or if you prefer to keep it longer it can be left up to a day in the fridge.

If you don’t have a food processor, tip the dry ingredients into a bowl and stir to combine. Make a well in the centre of the ingredients and add the eggs with the oil and two tablespoons of water. Use a table knife to break up the eggs and combine the dry ingredients little by little. Eventually your knife will become ineffective, so use your hands to bring the dough together into a ball. If it is very dry and hard add one tablespoon more water. Knead and rest the dough as above.

After the dough has rested, use as fresh pasta, rolling the dough by hand or through a machine, remembering to use gluten-free flour for dusting.

producing pasta flour but it is not usually as fine or light as the Italian 00 flour, they observe.

Europe produces the highest yield of durum wheat (1,516,000 metric tonnes) globally with China second (1,297,000 metric tonnes). Combined, they grow more durum wheat than the rest of the world put together.

DIFFERENCE BETWEEN DRIED AND FRESH PASTA Italians don’t judge fresh or dried as “better” – they are just different. Generally fresh pasta is made with egg and flour and dried pasta is made with water and flour but there are some anomalies such as pici made only from flour and water or dried egg pasta usually sold in cardboard cartons to protect its fragile form.

All pasta in Giancarlo Caldesi’s household was fresh until the 1960’s when dried pasta came onto the market and his mum was no longer tied to the kitchen table making it every day. She loved her new-found freedom and time-saving packets of spaghetti. However, she and many other Italians never lost their love of freshly made pasta.

Southern regions such as Sicily eat less fresh pasta than their

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northern counterparts and when it is made in the south it frequently contains semola flour and no egg in contrast to the rich egg pasta from the north.

DRIED PASTA Originally, pasta ribbons were hung over wooden poles outdoors and dried in the sunshine and light breezes of southern Italy. It could then be transported which allowed the sale of it. In 1933, Braibanti patented the first industrial pasta press. It could mix, knead, extrude and dry lengths of pasta.

Dried pasta these days is made in factories and the lengths are extruded through metal dyes which gives it a smooth, slippery finish. This means it is less absorbent than fresh pasta and is ideally suited to wetter sauces made with wine and cooking juices such as a sauce made from clams and white wine. If you can find pasta extruded through bronze dyes - it will say trafilata al bronzo on the packet - it has a slightly rougher surface than a pasta made with a smooth Teflon dye. The slight roughness mimics pasta made by a traditional wooden rolling pin which helps the sauce stick to the shapes and gives a better result to the dish.

November 2018

PASTA

Much more than a

Staple

Far from being a simple staple, pasta is increasingly coming to the fore on menus as operators pay greater attention to its nature and authenticity.

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PASTA TERMINOLOGY GRAGNANO Gragnano, a small town near Naples and very close to Pompeii, is considered the birth place of pasta in Italy. With its mills and its water sources with mineral compositions perfect for making pasta production, with its streets where you walked alongside the long pasta left to dry, and its sunny roofs where it dried the short pasta, it became the ‘homeland of pasta’. It was an engineer of King Ferdinando I who invented the ‘Bronze Man’, who replaced the feet of the commoners in mixing the dough and that laid the foundations for the first pasta factories, which in Gragnano took over for the first time an ‘industrial’ dimension.

BRONZE DIE The inserts contained in the dies, once made exclusively from bronze, have in recent years been widely substituted with those coated in Teflon, which do not produce the same results.

Bronze dies produce pasta with a characteristic (and highly prized) light yellow colour and a rough surface that more easily retains sauces, while other pasta has a bright yellow colour, a more shiny and smooth appearance and is less capable of absorbing sauces. This is why the label ‘bronze drawn’ seen on some pasta packaging is a sign of superior quality.

A bronze die lasts from 400 work hours (for the more complex formats that result in greater wear of the inserts) up to a maximum of 1500 hours. Teflon dies, in addition to being cheaper, last a lot longer.

PROTEIN FROM DURUM WHEAT SEMOLINA Durum wheat semolina is made up of starch and protein and during the preparation of the dough the protein components form a mesh around the starch. The structure of the final cooked pasta ready to serve is a compact matrix with the starch granules evenly entrapped in a protein or gluten network. For this reason, the protein content and quality in the dough are important for the texture of the final cooked product.

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PASTA DI GRAGNANO IGP STATUS Famous in Italy, and more recently worldwide, is pasta made in Gragnano, a small town in the province of Naples in Campania, making it worthy of IGP (Indicazione Geografica Protetta) status; the IGP label specifying that the quality of the food product is directly linked to the region where it is produced, processed, or prepared.

Pasta di Gragnano IGP is the only dry pasta variety to be recognised by the European Commission as IGP. This label gives protection to the quality of the pasta produced by those companies that are awarded it, with a product that is awarded IGP status guaranteeing a traditional taste as well as high quality.

Pasta di Gragnano IGP was born in 2010 to testify to the history of Gragnano and its pasta production methods, with rules that governed the production process of pasta given the IGP status. Recently, the rules were made tougher giving greater protection to the quality of Pasta di Gragnano IGP. The new rules state the following.

• The pasta must be produced within the municipality of Gragnano.

• The pasta dough must only be produced with high quality durum wheat semolina and water from local aquifers.

• The extrusion of the dough to form the pasta shape must take place through bronze dies.

• After cooling, and within 24 hours, the pasta must be packaged in the place of production to prevent the loss of moisture

that would compromise the organoleptic qualities of the product.

• The protein level of the final product must be 13% or above.

Gragnano IGP pasta is produced by fourteen companies belonging to the Consorzio di Gragnano IGP and Garofalo, who have been producing pasta in Gragnano since 1789 when it obtained a licence from the Municipal Council for the production and sale of high quality pasta, is the largest producer of dried pasta with Pasta Di Gragnano IGP status. As of September this year, in the UK the familiar packs of Garofalo pasta started to hit the shelves with subtle design changes and proudly displaying the Pasta Di Gragnano IGP logo.

The extensive range of premium pasta shapes made by Italian pasta maker Garofalo are now stocked by Alivini one of the UK’s leading distributors of Italian products, and a company dedicated to supplying the best of Italian wine and foods to its customers and who feel that Garofalo premium pasta fits perfectly with its portfolio of premium brands.

Garofalo pasta, the largest producer of dried pasta with Pasta Di Gragnano IGP status, reports that it currently holds over 100 pasta shapes here in the UK ready for immediate delivery via its network of distributors that also include Ticco, CQS, CWF, Amato and Gustalia.

GAROFALO SCHIAFFONI (PACCHERI) WITH DUCK RAGU Ingredients for four portions • 400g Garofalo Schiaffoni/Paccheri pasta • 8 duck legs (can buy already confit duck legs) • 4tbsp onion (finely chopped) • 4tbsp celery (finely chopped) • 4tbsp carrot (finely chopped) • 2 cloves garlic (finely chopped) • 300ml red wine • 600ml chicken stock • 4tsp tomato puree • 200g cherry tomatoes (slow cooked and blended) • 4tbsp herb oil for garnish (optional) • 4tbsp Parmesan (grated) Method 1. Cut the cherry tomatoes in half and drizzle with olive oil, salt, pepper and crushed garlic. (can add some basil stalks if you have any), and place in the oven at 100oC for 20 minutes.

Then blend until smooth.

2. To make the ragu, fry the onion, carrot, celery and garlic in a deep frying pan with some olive oil. After gaining a bit of colour (approximately three to four minutes), add the duck meat. Deglaze the pan with the wine, then add the tomato puree and stock. Season well and cover with a lid or carte touche and cook in the oven at 150oC for 1-1 ½ hours, until the meat is tender and pulls apart easily and the sauce has thickened to a gravy consistency.

3. Mix in the blended slow cooked tomatoes to finish the sauce.

4. Cook the pasta in boiling salted water and when cooked add to the sauce. Toss the pasta well in the sauce and serve. Drizzle with extra virgin oil, herb oil (optional) and Parmesan cheese.

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GAROFALO, A SOURCE OF INSPIRATION FOR GREAT CHEFS

LA PASTA DI GRAGNANO DAL 1789 STORICO PASTIFICIO GAROFALO PASTA DI GRAGNANO IGP

Garofalo UK: 01438 813 444 www.pastagarofalo.it info@garofalo.co.uk

Visit us on Stand 14B

The European Pizza & Pasta Show

15-16 November The European Pizza &2017 Pasta Show Olympia London 13-15 November 2018 • Olympia London

Distributed in the UK by:

Alivini, Amato Food Products, CQS, CWF, Gustalia, Ticco Foods.

Pizza Pasta Mag - 215x301h - 23.10.18.indd 1

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PASTA SIAL SHOWCASE FOR NEW PASTA PRODUCT Italian pasta company, Surgital, invited visitors to the recent SIAL exhibition in Paris to join them in sharing in some of the finest traditions of Italian cuisine via some of its ‘all new’ ways to add creative flair to dishes.

New products available for sampling from their Laboratorio Tortellini® range included Beet Gnocchi caserecci and Raviolacci with ‘nduja pork sausage and Pecorino Romano DOP cheese. In addition, there was Girasoli with mascarpone and walnuts, Fiocchi® with apple and cinnamon, and Tortelli with fish filling. A new kind of dough and even more filling for grouper rettangoli and salmon and dill rettangoli - both to be savoured in their reformulated version – was also showcased.

Some of these new entries have also been prepared with the new Sfoglia Antica dough, which comes delicately veined, softer and more golden than ever, retaining its firm texture

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THE BENEFITS OF FRESH PASTA, FROZEN Ebrofrost (www.ebrofrost.com) is known for its precooked pasta made from fresh dough, and then deep frozen. On the one hand, the company supplies manufacturers of readymeals. On the other hand, it delivers pasta and noodles to international restaurant groups.

OPINION

Continental Quattro Stagioni’s sales manager, Roberto Giacobbi (www.continental-food.co.uk)

Nothing says Italy like its food, and nothing says Italian food like pasta. Pasta is an integral part of Italy’s food history. Wherever Italians emigrated to, they brought their pasta along, so much so that today it can be considered a staple of international cuisine.

To answer the question as to whether outlets could do more to make the most of this fabulous ingredient – the short answer is yes, they can.

The world of pasta is teeming with distinctive varieties, differing in shape, history, and gastronomical purpose. Beyond spaghetti, or the comforting and familiar ravioli, a whole other realm of pasta shapes exists — many of which won’t show up on your average menu.

Linguine, for example, is pasta from Italy’s Liguria region, created to be paired with seafood or pesto, while bucatini, a shape resembling spaghetti with a hollow centre, is ideal for holding sauces like a rich cacio e pepe dish.

Many restaurants tend to play it safe when it comes to the pasta dishes offered on their menus – sticking to tried and tested favourites such as spaghetti Bolognese, carbonara and lasagne. A braver and bolder approach should be taken using quality Italian produce.

Outlets should seek advice from their suppliers for advice about the traditional regional specialities from each area of Italy and for recipe ideas for new dishes.

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perfectly during cooking, claim Surgital. Just as if it had been rolled with a rolling pin, this dough will enhance all the other ingredients and the entire range is prepared only with eggs from barn-raised hens, say Surgital.

Their latest pre-cooked rice Pastasì® Soluzioni Express in three varieties - Carnaroli, Vialone Nano and Ribe Parboiled – were also on show, and are ideal products for preparing perfectly al dente risottos in incredibly quick cooking times, advise Surgital (put straight into the pan with their Sugosi®, all it takes is just five minutes to make a creamy risotto).

Outlets also need to take on board the issue of food intolerances. Offering a fabulous range of pasta dishes on a menu is a great news for the customer but what about those seeking a gluten free option?

For busy chefs, a good quality gluten free pasta is crucial when preparing Italian dishes for their menus in a pub and bar environment. To address this requirement, we introduced Garofalo gluten free pasta to our range.

Produced in Gragnano in the Italian Province of Naples - which is commonly considered to be the ‘birthplace’ of pasta – Garofalo’s gluten free pasta is available in Fusilli, Penne Rigate and Spaghetti shapes.

When deciding which pasta to choose – dry or fresh - it is worth remembering that fresh pasta can be made with slightly different ingredients than the dried variety. Many northern regions of Italy use all-purpose flour and eggs while southern Italy usually makes theirs from semolina and water. Serving pasta that is made fresh on the same day shows a great deal of care in preparation and a high level of pride in the chef’s culinary skills.

However, fresh pasta is not inherently better than dried pasta, it is just different and is used in different situations. Some types of pasta are served only fresh, others only dried and some others can have fresh and dried versions.

When buying either fresh or dried pasta, look for a well packaged brand that uses the best ingredients such as only semolina flour for dried pasta. The pasta should have a rough surface and should not be too smooth. Remember to

Product is provided in bulk or portion pack.

The latter is, for example, perfect to keep glutenfree product separated from conventional pasta. Portion size can be individually chosen from 100-350g, another advantage for perfect cost control. Made from fresh dough, it also preserves the flavour of freshly made pasta for taste pleasure but being fully cooked and IQF it allows speeding up of the service to the guest.

Pasta supplied by Ebrofrost can be heated in approximately 30 seconds from frozen, report the company. The operational steps of cooking, cooling down and storing for re-heating are cutoff the process, so it can therefore help in saving cost. And it’s so easy that staff can’t help but serve a high quality pasta dish to your guests, claim Ebrofrost. And if you want to surprise your guests even more? Black Quinoa or Beluga lentils from Ebrofrost, also fully cooked and IQF, can help give your dish the final twist, they suggest.

stay away from mass-produced cheap pasta, you will just be disappointed come cooking time. However, remember not to overcook your pasta, the world’s greatest sauce cannot save mushy pasta!

It cannot be stressed enough; cook pasta until it is al dente, meaning firm to the teeth, yet tender. Many restaurants still cook pasta too long, a minute, minute and a half less of the stated cooking time will give you the authentic Italian dish.

Another key to perfectly cooked pasta is to use a large cooking pot and plenty of salted water; this will stop the pasta from sticking and will also ensure every inch of pasta will be cooked though. Don’t forget to add plenty of salt to the cooking water before adding the pasta, it helps the pasta retain its proteins and gluten. When draining, remember to save about a cup of the water in the pot, this starchy water will add a little body to whatever sauce you use. Finally, never, ever rinse off the pasta in cold water, unless you’re making pasta salad. Washing off all that starch and salt will kill any flavour and nutritional properties your pasta once had.

When it comes to sauce it is really up to personal preference unless you are trying to follow a traditional recipe. A good rule is to remember simple pasta works best with simple sauces while complex shaped pastas are ideal for thicker sauces. There is no shortage of great pasta and sauce combinations and each is worth trying. However, it is important that you use high quality pasta cooked properly to ensure authentic flavour.

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November 2018

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Pasta pilgrimage Two things make Emilia’s Crafted Pasta in St Katherine Docks, London, stand out from the crowd - the determination of a 24-year-old entrepreneur, Andrew Macleod, - passionate about making pasta the hero again, and the authenticity of the pasta bar he created.

AUTHENTIC Emilia’s fresh pasta is made daily with a respect for tradition learned from local chefs in rural Italy, and a range of other foods and drinks sourced for their authentic Italian nature.

To get to the heart of what makes good pasta, founder, Andrew Macleod, spent 18 months travelling around the Emilia Romana region of Italy, studying the science and geometry of pasta, taking inspiration from chefs – not the famous ones, the local ones with a real passion for cooking recipes passed through the generations. Shortly after his return, he sold his poker events company, started when he was just 17, and invested every penny into launching his dream – Emilia’s Crafted Pasta. Ahead of the pasta trend, he opened Emilia’s on the fringes of the city with idyllic waterside views at St Katherine’s Docks in November 2016.

Emilia’s food is made from scratch every day to guarantee freshness, authenticity and taste. The menu is made using only the purest ingredients, with some exclusively sourced from a handful of local, sustainable suppliers in Italy. There is also a revolving specials board that showcases dishes never seen before in

London such as Parmesan Balls – melt-inthe-mouth fried parmesan, shaped into small balls. There are also twists on classics such as their famed four hour slow-cooked Bolognese using ‘Pasture for Life’ certified 100% grass fed organic beef, made heartier and creamier with fresh béchamel, and the homemade pesto which is filled to the brim with Parmesan, making it wonderfully creamy and proper Genovese.

ACCOMPANIMENTS Drinks, such as the Lurisia Gazzosa (an artisanal lemonade usually only found in Italy) and Amarcord Gradisca (a unique Italian craft beer feature on the menu) also feature on the menu, as well as coffee that has been sourced from The Roasting, a small independent Italian roaster with a coffee shop in Victoria.

The wine menu is simple, with two whites, two reds, a rose and a prosecco. The standout option is the Nuovo Quadro from the Battistina Estate. This single estate Gavi di Gavi comes from a small five-hectare plot which is renowned as the prime vineyard location in the area, and delivers texture, minerality, zesty citrus and ripe peach, finishing with a nutty

twist that’s so characteristic of the region.

Inside, Emilia’s is chic and simple – reclaimed cargo timber for cupboards and shelving complement the marble-topped pasta bars, while terracotta shaded floor tiles have been sourced from rural parts of the Emilia Romagna region, providing a rustic feel to this buzzy Italian pasta bar. Boasting an immersive chef’s table and open kitchen, this intimate 38 square metre restaurant offers 25 seats inside with a further 12 outdoor seats with tranquil dockside views, feeling almost like one could be dining by the coast in Italy.

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Q&A

HOW DID YOUR TRIP TO EMILIA ROMAGNA COME ABOUT? I’ve loved eating pasta since I was a young boy; my mother always served up a simple fresh pasta dish regularly. From these humble beginnings started an obsession with this fascinating Italian staple. I started cooking pasta at home then travelled numerous times to Italy to learn from experienced pastaio. Being the birthplace of fresh pasta, it was only natural that I visited Emilia Romagna, where I found the best restaurants to be the local family trattorias serving modest yet delicious meals.

WHAT DID YOU LEARN THERE? During my travels I met some talented chefs with a real passion for cooking recipes passed down the generations. I learned about flavour, tradition, small details, techniques and came to appreciate the craft behind making pasta. I also learned about the differences between different types of the same cheese and olive oils. Throughout my travels I also learned about the provenance of ingredients such as artisanal balsamic vinegar, Parma ham and other cured meats as well as tomatoes, pistachios and lemons. We try to source many of these at Emilia’s.

WHAT DISCOVERY/INSIGHT SURPRISED OR INTRIGUED YOU THE MOST? Making pasta is a craft. No two pasta makers create exactly the same pasta, hence why it is still considered a craft – simple variations in the process make for a completely different flavour profile.

WHAT MADE YOU DECIDE TO FOCUS ON PASTA AND HOW HAVE YOU INTEGRATED WHAT YOU DISCOVERED INTO YOUR CONCEPT? I grew up on pasta, born of the millennial generation for whom pasta was an everyday item.

Family trips to Italy further inspired my interest in this simple, yet complex staple. I came to really appreciate the level of craft involved in creating this delicious and aesthetically pleasing food. You don’t see potatoes, rice or bread created in the multitude of fun shapes you’d find pasta.

FRESH OR DRIED – IS THERE A DIFFERENCE/ PREFERENCE, IN YOUR OPINION (PARTICULARLY WHEN IT COMES TO THE ITALIAN RESTAURANT SCENE)?

There is a common misconception in the UK that fresh pasta is in some way superior to dried pasta.

Incorrect. The difference in the way they’re made means certain sauces work better and neither is superior to the other. At Emilia’s we make both dried and egg pasta as certain sauces pair better with egg pasta (e.g. bechamel Bolognese) and others pair better with semolina pasta (e.g. carbonara). It for this reason that we believe in having a mix of both on the menu. For our dried pasta we opt for semolina only pasta as I prefer 62

the rough texture it creates and believe the sauce sticks better to the pasta than with just flour 00 or a mix of both.

TELL US A LITTLE ABOUT SOME OF YOUR PASTA DISHES – SHAPES AND SAUCES PAIRINGS, WHAT GOES WELL WITH WHAT, AND WHY… Our pasta dishes are made from scratch every day start to finish and inspired from traditional recipes and techniques. The menu is made using only the purest of ingredients, with some exclusively sourced from a handful of local, sustainable suppliers in Italy.

Our most famous dish is a twist on a classic – a (minimum) four hour slow-cooked Béchamel Bolognese made with our ‘Pasture for life’ certified 100% grass-fed organic beef mince from a small farm just outside Bristol, made heartier and creamier using fresh béchamel. We serve this with long silky-smooth golden ribbons of egg pappardelle, which is a pasta shape that works well with rich and meaty sauces enabling it to capture the Bolognese sauce on every cm of the pasta.

The pairing of sauces with their shapes is what we call the science behind our pasta. The weight, texture, and size of the pasta should complement the sauce. The delicate nature of long pasta such as bucatini requires a simple olive oil, tomato base or runny egg sauce, whilst the curves of ridged pasta like casarecce allow delicate recipes like homemade pesto to nestle in their twists IN YOUR OPINION, COULD PASTA DISHES IN THE UK, ON THE WHOLE, BE FAR BETTER AND DO WITH BEING TREATED WITH FAR MORE RESPECT AND APPRECIATION, AND IF SO, HOW (ANY ‘TOP TIPS’)?

Yes, it definitely could! I’m always excited to try new restaurants that put have respect and appreciation for pasta above all and am always looking to perfect my craft. Pasta is the most popular carbohydrate in the world, but very unrepresented in restaurants in the UK. I opened Emilia’s as I felt there was a lack of restaurants that made pasta properly with respect for the craft that is passed down the generations from pastaio to sons and daughters. It takes a lot of dedication and passion to pursue pasta making as there are so many details and intricacies to make it well.

For example, one of the first times I encountered the carbonara in Italy was when I was staying with five students from different parts of Italy. They were each giving their own tips about Italian cooking and one guy cooked it with egg yolks only. I had only previously seen whole eggs being used and that sparked a conversation. It emerged that there are different ways of cooking it in different regions in Italy and we experimented the different techniques and ingredients, from pancetta to guanciale, with and without parsley, etc. Although I still favour the northern Italian method using whole eggs to make it a little lighter I love that I first encountered this dish from a cultural rather than culinary point of view. It is a true reflection of Italian culture and for me the carbonara represents the simplicity of Italian food and how hard it can be to get it absolutely perfect in taste.

WHAT FEEDBACK HAVE YOU HAD FROM YOUR GUESTS, AND WHAT DO THEY LIKE – THEIR FAVOURITE DISHES - AND WHY? All our guests have different things they love about their experience at Emilia’s. Some like our youthful casualness and positive energy – we enjoy what we do! The dining experience has received many plaudits because we have a lovely balance between flavour, density, freshness and lightness. Our homemade pesto, which is filled to the brim with Parmesan, making it wonderfully creamy and proper Genovese is a dish that has been the subject of much critical acclaim and praise from our guests.

WHAT AMBITIONS IN RELATION TO YOUR PASTA DISHES DO YOU HAVE FOR THE FUTURE? I try not to think too much about my ambitions, but rather prefer to take each day one pasta shape at a time. I really want us to be recognised as the best and most engaging pasta restaurant in operation. We plan to open a second restaurant in 2019 in Aldgate and my focus will simply be to bring our unique crafted pasta to a wider audience.

ANY MORE PASTA/FOODIE TRIPS PLANNED TO ITALY? I try to visit Italy at least two times a year to further explore the world of pasta and Italian food. I’m always learning something new and exciting each time I go there, small nuances that, on my return, make for an amazing pasta experience at Emilia’s.

November 2018

smeraldiniemenazzi.it

EPPS

OLYMPIA , LONDON BOOTH 56

THE FUTURE IS AN OLD STORY Faithful to craftsmanship and traditional recipes, Sfoglia Antica and great raw materials.

Eggs from barn-raised hens. Preservative free.

Always ready in your freezer, because it is expertly deep-frozen.

LABORATORIO TORTELLINI® ALTA TRADIZIONE.

FRESH PASTA FOR CONTEMPORARY CATERING.

Laboratorio Tortellini ® is a brand

The chef ’s Italian favourite.

surgital.it

PROMOTIONAL

Grandi Molini Italiani and Eurostar Commodities Bringing the best of Italy to the best chefs in the UK

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rom sourcing ingredients, choosing your oven and serving freshly cooked pizza at the table, you ensure that every meticulous detail of your customer’s eating experience is absolutely perfect.

That is why here at Grandi Molini Italiani we ensure that the flour you choose is the very best that Italy has to offer, because you know that excellence all starts with the dough.

Since the 19th century, when Antonio Costato opened a small mill we have grown our family business into a global brand, famous for passion, provenance and quality. For us, it starts in sundrenched fields of soft durum wheat. We have five state of the art factory plants to process your flour which passes through one of 18 distribution and warehouse centres delivering 900,000 tonnes each year around the globe, 64

turning over 250 million euros.

We consistently deliver premium quality ‘00’ flour to you in perfect condition via five rail stations and four port terminals.

We employ 250 people who all share our passion for bringing you only the finest Italian flour.

Our extensive logistics network means that you get the products you need at the right time and in perfect condition, every time.

When our premium flour arrives in the U.K. we have selected a first class partner to work with us on the ground.

Eurostar Commodities are renown throughout the U.K. for their excellence in customer service, the best quality products and their ability to source hard to find ingredients. Their knowledge and expertise is unrivalled and we work together to combine quality and service for our customers.

We work with Davide D’Auria, Eurostar Commodities’ Technical Development Manager and Salvatore Di Matteo, Pizzeria Di Matteo, Naples to showcase the finest Neapolitan pizza. We share our love and bring together

expertise in the very latest techniques but also in keeping the traditions of Neapolitan pizza alive, which are so close to our hearts.

Join us on our journey to bring excellence to pizza in the U.K.

November 2018

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It all starts with flour •10 flour mills across Italy (Livorno, Trieste, Vienna & Venezia) •1,550,000 tons cereal production per year •Sold in 30 countries worldwide •18 distribution centres

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PREMIUM ITALIAN ‘00’ PIZZA FLOUR

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Visit us at The European Pizza & Pasta Show 2018 Stand 29 Featuring Pizza Dough Workshops

Wednesday 14th & Thursday 15th November, 2pm With Eurostar Commodities’ Technical Development Manager, Davide D’Auria, the highest ranking UK Neapolitan Pizzaiolo No. 11, Campionato Mondiale Della Pizza 2018.

Eurostar Commodities - delivering quality sourced products, innovative ingredients and specialist new foods in the UK www.eurostarfoods.co.uk | +44 (0) 1484 320516

INGREDIENTS

Authentically

Italian Eurostar Commodities Ltd, the family-owned, West Yorkshire-based supplier of premium commodities and ingredients to the food manufacturing, wholesale, foodservice, ethnic and retail sectors (www.eurostarfoods. co.uk), held an informative and fun Audience with Salvatore Di Matteo – one of the foremost experts in pizza in Italy - at the Bellavita Academy in London recently.

GMI CONNECTION Also in attendance were Gianluca Proietti (‘pizzaiolo in residence’ at Salvatore’s restaurant in Rome under the Salvatore Di Matteo Le Gourmet brand), and Eurostar Commodities very own technical sales manager, Naples-born, Davide D’Auria, who runs technical demonstrations and consultations for Eurostar Commodities’ customers across the UK. The three chefs worked as a well organised team, sharing with the gathered guests and UK-based pizza chefs, their knowledge, the way they work, stories and top tips for making Neapolitan style pizza

to a consistently high standard, drawing attention to factors such as proving times and strength of flours (a stronger flour supporting a longer fermentation period, for example), as well as the simplicity of ingredients (flour, tomato, buffalo mozzarella and olive oil).

Of course, attendees also got the chance to sample the delicious pizzas made namely Margherita (mozzarella, basil, grated Parmesan, tomato and olive oil), Marinara (tomato, olive oil, garlic, oregano) and Lemon (buffalo mozzarella, yellow cherry tomatoes and lemon zest) - and for a moment or two, imagine they were in Naples!

Salvatore Di Matteo, and Gianluca Proietti (right).

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November 2018

INGREDIENTS In particular, there was a specific focus on the properties of, and working relationship Eurostar Commodities Ltd enjoys with, the Italian flour supplier, Grandi Molini Italiani (Eurostar Commodities Ltd being GMI’s exclusive distributor in the UK).

Grandi Molini Italiani (GMI) can claim to be one of the leading milling groups in Europe, and therefore a major wheat buyer on behalf of the supermarkets, wholesalers, bakeries and pizzerias it supplies; a not insignificant consideration when it comes to the properties of their flour and its consistency that its customers all rely upon in its various applications.

Also a family-run company, GMI was founded over 100 years ago when Antonio Costato started from a small mill on the river Po in the Rovigo area of Italy. The Costato family now operate 10 mills across Italy. Their “00” Italian premium flour brands include Dorata, Verace and Italiana, all of which offer a choice of strength, protein content and proving times.

PIZZA MAKING HERITAGE Salvatore Di Matteo shared how he had inherited the love and foundations of his profession from his historic pizza-making family, and has achieved numerous pizzamaking successes, not least the Pizza World Cup; an accolade which many keen pizza chefs across the world aspire to.

His family’s pizzeria can be found in Via Tribunali, Naples, and he has also opened his own seafront restaurant in Naples, as well as another restaurant in Rome under the Salvatore Di Matteo Le Gourmet brand.

“I am delighted that this is my first time in the UK and I am going to get the opportunity to meet with the best of the UK’s industry.

It’s a very exciting time in the UK with a lot of energy and massive improvement in quality.

I want to help people with techniques that I use so that people in Britain can get the same authentic Neapolitan pizza that I serve in Naples,” said Salvatore Di Matteo.

Salvatore Di Matteo was born in Naples and is the descendant (fourth generation) of a historic family of pizza chefs. Indeed, his mother, Giuseppina, worked in the pizzeria in the hours up until his birth. The Di Matteo pizzeria (established back in 1936) is one of the most famous historical places in the city of Naples and is recognised all over the world.

As a mandatory stop for many tourists on their travels, there are constant long queues down the road.

Salvatore Di Matteo related a story about a visit from Bill Clinton who at the time was president of the USA, but who had also studied in Naples when a student. He remembered enjoying Neapolitan pizza at Salvatore Di Matteo’s family’s pizzeria, so on having the occasion to stop by in the traffic years later, Bill Clinton once again called by for some pizza.

Salvatore Di Matteo won the Pizza World Cup for the first time 2011 and again in 2013.

He has European Union Pizzaioli certification as a Pizzeria and Pizzaiolo S.T.G. and has won numerous awards and competitions, having created his own range of gourmet food products called Eccellenze del Sud. He was the champion in the Margherita DOC category in the 2013 Coppa Italia Pizza di Qualità and has also won awards for calzone.

In the UK, he recently starred on TV in ITV’s Gino’s Italian Escape.

Eurostar’s technical development manager Davide D’Auria can himself currently claim to be the UK’s best Neapolitan pizza-making chef, having been placed eleventh overall in this year’s World Pizza Championship in Naples in April. Both chefs are proponents of Grandi Molini Italiani flours.

“We are very proud to have brought a pizza legend to the UK. We have excellent direct relationships with Italian producers whom we have worked with for many years.

We are seeing a movement in the UK toward a much more artisan approach to Italian food with more emphasis being put on quality ingredients and technique,” said Philip Bull, managing director of Eurostar Commodities.

Eurostar reports that it supplies over 10,000 tonnes of product to the UK and Europe every year, sourcing the finest grains in small supply chains to ensure quality and provenance. Their core brands include Kintaro sushi rice, Frumenta Italian flour, Confucius long grain rice, Crispy Bite pizza flour and various Eurostar own brand products.

In addition, they offer spelt and rye chapati/pizza flour, Eurostar Gluten Free and heat treated flours, as well as spinach, sweet potato and vegetable flours, Della Terra tomatoes and various Italian sourced tomatoes, Curtoriso rice and risotto mix, Fior di Maiella Italian seasonings and the Donna Chiara pasta range.

THE LOOK AND FEEL When asked what he thought about the current nature and level of traditional pizza making skills in the UK, Salvatore Di Matteo said he thought they were very good, and that it would be hard to improve upon them.

However, he did feel that there was a need here for greater consistency. There had clearly been new pizza making skills, techniques and big developments with regards to pizza in the UK, not least the Neapolitan influence, he observed, but what is now harder to achieve is the maintenance of high standards on a consistent basis.

In his presentation to the gathered pizza chefs, Salvatore Di Matteo talked about this in more detail, reflecting on how in the old days, Neapolitan pizza chefs did not have the level of products and types of flours, for example - or even access to refrigeration that are routinely available to them now, and

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INGREDIENTS so in times gone by they had had to devise their own tricks of the trade accordingly to be able to adapt to the conditions they found themselves working in (the prevailing weather conditions, for instance, also having the potential to affect the nature and ultimate performance of pizza dough).

Thus, he suggested that there is a need for pizza chefs to be more confidant in their own skills, knowledge and the traditions by focusing on developing a more instinctive feel, knowledge and instinct, for being to pick up upon when things felt right or wrong by eye and feel, as opposed to always relying on the technical aspects of the ingredients they use.

This aspect to pizza making is also the reason why it was so important for pizza chefs to have a good relationship with their flour suppliers, he proposed, going on to suggest that it was not so much the brand and new product availability that were of importance on occasion, but the knowledge and awareness of the nature of their product producers and suppliers demonstrate in terms of blend and performance.

For example, it is well known that these days, Italian flour is not used predominantly to make pizza flour, but rather a blend of flours with the desired properties and attributes for pizza sourced from around the world and then blended in a way that will perform optimally. Factors which can change with the seasons and crop performance, and so necessitate the skill of the flour miller in blending the right flours to work well in the right applications.

Salvatore Di Matteo also talked about the pressure to deliver when you are a pizzaiolo at what is effectively a famous Neapolitan, if not Italian, institution. He revealed that rather than his father having put pressure on him to continue the family tradition by becoming a pizzaiolo, he in fact warned him about the potential stress associated with this pressure to deliver a consistent, high quality product and the high expectations of the customers they serve. However, Salvatore Di Matteo had already decided that it was indeed the right career for him.

“Pizza is born from the genealogy of the Neapolitans,” said Salvatore Di Matteo.

“No-one can say they/I invented it.”

In essence, pizza is simply a way of serving genuine Neapolitan products and promoting the territory, feels Salvatore Di Matteo, and with GMI, he is impressed by their attention to the wheat they source and blend, as well as the capacity they can offer due to the fact that they are one of the biggest buyers of wheat in the market (the Di Matteo pizzeria and restaurants in turn being significant consumers due to their fame and heritage).

It is factors like these which has led to their successful and continuing co-operation, as well as a consistent product that performs 68

well not only in the preparation of the dough and its subsequent, rapid baking in traditional wood-fired ovens, Salvatore Di Matteo emphasises.

The EU STG standard that recognises and seeks to protect the traditional, artisanal nature of Neapolitan pizza, specifies what’s needed and the techniques involved, but in such a manner that still allows room to ‘play

around’ with that specification, Salvatore Di Matteo points out. However, when it comes to the dough and base, in particular, and the nature of the flour, personal knowledge and skill is still required on the part of the pizzaiolo as visitors to the event discovered, if they didn’t already know! Traditional pizza making is far from a matter of accurately following a recipe…

STOP PRESS! October saw the official UK & Ireland launch of Just Gourmet Foods (www. justgourmetfoods.co.uk). With a simple mission to deliver high-end, good, clean, artisan Italian food across the UK, the carefully curated portfolio includes a number of exclusive brands and products available only through Just Gourmet Foods.

The brainchild of food industry expert and aficionado Gianfranco Perri (pictured), Just Gourmet Foods brings together the founder’s southern Italian roots, love of the Italian peninsula and a deep-rooted passion to support and share the stories of artisan producers. The result is an unrivalled collection of artisan products and undiscovered gems of Italian food culture, all with real provenance, claim the new company.

A three-step criteria is at the core of the sourcing process delivers an aspirational yet accessible selection of products. Namely, that they need to be truly stellar in their category, they must be organic wherever possible and they must not contain additives or preservatives (the product on its own needs to tell its story).

The portfolio spans the food spectrum and includes a variety of regional Italian extra virgin olive oils, balsamic vinegars, organic pasta, special pasta, gluten free pasta, pasta sauces, antipasti, savoury bread items, sweet treats, jams and spreads.

Available exclusively in the UK through Just Gourmet Foods are Mussini balsamic vinegars and pasta sauces formed in 1909, Lazzari pasta sauces that are produced using no additives or preservatives, Acetaia Oddolini’s balsamic vinegar and flavoured balsamic jams, Pasta Negri produced in the heart of the Italian Alps, L’Origine (an exclusive producer of Demeter biodynamic pasta), Panifico Bo’s dry breads made using recipes and practices from the 1800s, and raw organic honey producer ADI Apicoltura.

Complementing these exclusive brands and products sit a handful of respected artisanal Italian olive oil brands

- Oro Don Vincenzo, Crudo and Bio Orto (all three with individual and unique production methods).

Most formerly Seggiano’s managing director, and with previous roles including national sales manager at Nespresso, sales director at Salvo 1968 and commercial director at Bindi GB and TICCO Foods, Gianfranco Perri has accumulated a wealth of experience and industry knowledge and built first class relationships with artisanal producers in Italy and retailers across the UK. “It has always been a lifetime goal to create a brand of my own, bring undiscovered gems of Italian food culture to the UK and support the passion, sheer hard work and determination of these kinds of producers. I am extremely excited to be showcasing the Just Gourmet Foods brand and unveiling our unrivalled product range. With growing consumer demand for more specialised, cleaner food produce, I am confident that the exclusivity of the portfolio gives us the edge and will appeal to high end retailers for whom quality is imperative,” said Gianfranco Perri, commenting on the launch of Just Gourmet Foods.

Just Gourmet Foods (www. justgourmetfoods.co.uk) is headquartered in Surrey with distribution channels across the UK and Ireland.

November 2018

M A R T I N M AT H E W & C O

WHAT'S THE CONNECTION? PAPA'S TENDER SERVICE

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69

INGREDIENTS

Buongiorno e Buonasera One of Oxford’s favourite Italian eateries, Buongiorno e Buonasera (www.buongiornoebuonasera. com), has arrived at Bicester Village, and with an emphasis on authentic Italian ingredients.

A member of the Bicester Village Shopping Collection, Bicester Village is located in the heart of the Oxfordshire countryside, just 46 minutes by direct train from London Marylebone and has evolved into a destination that welcomes the travelling luxury consumer from all corners of the world.

The Village is host to more than 160 boutiques from leading British and international fashion and lifestyle brands, including Alexander McQueen, Mulberry, Smythson, Stella McCartney, together with Bally, Brunello Cucinelli, Missoni, Saint Laurent and Salvatore Ferragamo offering year-round savings of up to 60% on recommended retail prices.

The new, authentic Italian pizzeria has parked up its customised Piaggio Ape there and is now serving pizza to hungry shoppers all day, every day. This is Buongiorno e Buonasera’s first mobile operation, which is setting out to deliver the same quality of pizza and friendly service that is available at its dine-in eateries.

First opened in 2016 in Oxford, Buongiorno e Buonasera was founded by Italian property developer and father of three Alessandro Bianchetti. Faced with 70

the Italian economic crisis in 2016, he decided to move to the UK in order to evaluate the feasibility of expanding his business there.

Having also grown up at the feet of his grandfather in the family restaurant, Alessandro says that he had always been fascinated by food, and noticed a gap in the market in the UK for an authentic Romana deli and pizzeria, and thus Buongiorno e Buonasera was born.

Buongiorno e Buonasera has two eateries in Oxford, in the city centre and the residential area of Headington. Popular with Italians away from home, Oxford students and locals alike, Buongiorno e Buonasera has thus gained a loyal following.

It specialises in serving authentic Romana pizzas, offering

customers a lighter alternative to the doughier Neapolitan style.

Their signature oval shaped dough base is made from organic, nonGMO wheat, soy and rice flour and is left leavening for 48 hours to ensure that the end result is tasty and light.

On the menu at Bicester Village are the Margherita and Salami Romana pizza, as well as the Paesana pizza (mushroom, olives and onions) and the Veggisima pizza (a vegan pizza with peppers, mushrooms, artichokes, carrots, onion, asparagus and courgettes).

The Piaggio Ape also offers a weekly special and a range of soft drinks.

“We are delighted that our first mobile offering will be taking up residence in Bicester Village, Oxfordshire, close to where the

Buongiorno e Buonasera journey began four years ago,” says founder and CEO, Alessandro Bianchetti.

The Bicester Village Piaggio Ape is Buongiorno e Buonasera’s fourth site. Earlier this year, Buongiorno e Buonasera moved onto the London food scene too, delighting the capital’s pizza lovers when their new pizzeria opened its doors on Baker Street, Marylebone.

Currently, there are just the four pizzas available (plus a rotating special), which use much loved Italian brands such as Mutti chopped tomatoes, as well as local specialities like handmade salami from Amatrice’s Salumificio Sano. Other authentic ingredients include Mortadella with pistachio from Bologna, San Marzano tomatoes and Bufala Mozzarella from a cheese factory in Salicella.

All the toppings are Italian produced, having been cooked and packed in Italy.

“We wanted Buongiorno e Buonasera to be a place where Italians feel at home and everyone else feels like they are in Italy.

Our signature Romana pizzas are created using Italian ingredients, and always stay true to traditional flavours. We want our customers to know that we are authentically Italian, particularly at a time when diners are increasingly demanding information on the quality and provenance of the food they are eating,” adds Alessandro Bianchetti.

November 2018

PIZZA MY WORLD FIRST JOB Although he was hoping for a work placement in the tourist hotspots of northern Italy, when Luigi Colazzo was offered a job at the prestigious five star Berkeley Hotel, Knightsbridge, London it was too good an opportunity to turn down, so he packed his bags and arrived in London not knowing a single soul.

“I remember jumping into a cab at Victoria and pulling up outside the hotel. It was all so exciting and London was quite a different place back then,” says Luigi Colazzo.

After two years at the Berkeley it was time to move on, and he worked in casinos during much of the eighties.

“There was so much money around and people were happy to spend it – it was quite an eye opener for a young lad from rural Italy,” he reflects.

From here, he decided to see the world and his next move was on to the cruise liners.

“I was 20 by then and the prospect of international travel was very appealing. But it was hard work! On a ship you are basically never off duty. Getting a day’s holiday was impossible, though it was a great experience,” he recalls.

Back in London and Luigi Colazzo has enjoyed a long and successful career in the industry, most recently as general manager at La Pappardella (https://la-pappardella.com/) located in the Old Brompton Road, near Earl’s Court, London (Pappardella is a 100 cover traditional pizzeria and ristorante serving authentic Italian cuisine).

Pizza My

World Luigi Colazzo was born in Lecce in the Apulia region of southern Italy. At 15 years of age he left home to study hospitality management in Sorrento. He was a keen student spending up to nine hours a day learning all he could. The hard work paid off and he finished the course as a grade A student!

72

A TOPSY-TURVY WORLD “I live a slightly topsy-turvy world. My working day starts at 5.30 pm when I am on duty at the restaurant to cover dinner service.

So, I am going out to work when most people are coming home. I don’t mind that though, I am used to it,” says Luigi Colazzo.

“I really enjoy my work. We’re not in a tourist area so building a good reputation is important to us. We have a lot of regular customers and it’s always nice to see them – I can even predict what most of them will order before they sit down!

“Of course, there may well be problems that I need to sort out before I come in to the restaurant. My assistant manager, who looks after the lunch time service, will call me at home and I am happy to deal with our suppliers if need be. Maybe there’s a mix up with a fish delivery or the meat order is late.

It’s better for me to sort out those sorts of issues straight away rather than have that hassle when I get in.”

GOOD, HONEST FOOD Luigi Colazzo describes the menu as good, honest food at a reasonable price.

“We are very conscious that we have to give customers value for money. We don’t November 2018

PIZZA MY WORLD skimp on portion sizes and we do not charge silly prices for our food and our wine, and for that reason we have a lot of families who come in regularly because they can afford to treat the whole family. That’s important to us because it is what we do back home,” he says.

Pappardella offers rustic meat and fish dishes which are all made in house. Egg pasta is also made on the premises and as you might expect there are various options with pappardelle on the menu including pappardelle al fegatini di pollo (pappardelle with chicken liver, garlic, olive oil and tomato sauce), pappardelle al regu’ d’agnello (stewed lamb, tomatoes and rosemary) and pappardelle con porchetta (pappardelle with slow roasted pork belly, artichokes, garlic and cherry tomatoes).

Handmade Neapolitan pizza, all made from scratch in house with authentic ingredients sourced from southern Italy is one of the most popular menu items. There are 26 pizzas to choose from ranging from £7.60£11.80 in prices, so there is something for all tastes and they are one of the best sellers.

“For that reason, it’s important to find time to talk to staff. I like everyone to be happy.

Happy staff means happy customers so that’s worth the investment timewise.

“We try to make everyone who comes in the door feel welcome and we look after them very well. We really don’t mind doing ‘specials’ for customers where we can, nothing is really too much trouble.

“Sometimes I go out for dinner with my wife and we are so often disappointed. Staff are not engaged with their customers. They stand around clock watching. No customer is going to feel welcome in that environment.

The quality of the food is poor, things are expensive, the ambience is non-existent.

Needless to say, we don’t go back.”

CAPPUCCINO IS POISON! Of course, no credible Italian restaurant overlooks the coffee.

“We have many Italian customers and many times I have heard them refer to cappuccino as poison, espresso is king!” says Luigi Colazzo, who replaced an old lever-operated coffee

machine because it was hard to use and slow.

“We have therefore invested time in sourcing a great coffee brand - Pascucci, a Miscela Bar Robusta Arabica blend which we have delivered every couple of days so it is as fresh as can be. This is important for the quality of the finished drink as is the coffee machine.”

“Our new La Cimbali M24TE is very easy to operate and so reliable. We have it set up with a Magnum on demand grinder which means the coffee is always freshly ground as its needed and not going stale. Cimbali is a great brand known all over the world and it has never let us down. Plus, the coffee is always delicious, so customers love it. We never have any complaints about our coffee!”

Luigi Colazzo’s day finishes at around 1.00 am but unfortunately there’s no long lie in to look forward to! “My wife works mornings, so she wakes me at 6am as she goes off to work,” he says.

And ironically, as he’s quite an accomplished cook, Luigi says that he likes to make pizzas on his days off…

MAKING TIME FOR STAFF AND CUSTOMERS “One thing that I have learnt in my career is to make time to understand the people who you work with. It is unrealistic to walk in to a new job and expect people to do things your way from day one. It’s important to make allowances and adjust to colleagues and they need time to get used to your ways too,” says Luigi Colazzo.

Did you know?

Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine and originating from Tuscany. The name derives from the verb “pappare”, to gobble up.

Fresh pappardelle pasta is two to three centimetres wide and may have fluted edges, whilst dried egg pappardelle has straight sides.

www.papa.org.uk 73

WOOD-FIRED OVEN GURU

Mobile opportunities for restaurateurs

Jay Emery (www.bushmanwoodfiredovens.co.uk) is known as the “woodfired-oven guru�, having started making wood-fired ovens back in 1999 and the first to get DEFRA approval, and for those thinking about investing in a wood fired oven for their restaurant, pub, or takeaway, he runs Discovery Consultation Days. Here, in a regular series of articles, he turns his attention to mobile opportunities.

74

FOREWARNED IS FOREARMED In my last article I hinted at the huge opportunity out there for you as a restaurateur in the mobile food market. However, I must warn you that there are huge mistakes to be made, and a lot of money to get burned if you get it wrong.

For those focusing on getting it right, the money could be fantastic and the kudos even better. In saying that, I did mention that within the niche of mobile catering there are several sub-niches and with each sub-niche comes the perfect mobile catering unit, and whilst there is some crossover between the niche markets in how the catering unit can be used, you should focus your purchase on the unit for the subniche that you most want to dive into; being crystal clear in your thought process of how you want to use the unit and the type of return you want to get from its use.

November 2018

WOOD-FIRED OVEN GURU For example, you may decide that you want your unit to be a marketing piece; giving away a large number of freebees in order to introduce potential new customers to your restaurant or brand.

Great stuff. I’ve helped several large organisations with this approach, but then you need to define the type of gig that you want to do with this unit, and you want to make sure that the majority of the people who take up your free offering have the potential to become customers. You also need to be sure that you can deliver the number of portions in the time that they need to be served, otherwise you will end up with dough on your head quite literally as people fight to get their portion.

So, on the whole, if you are a brand and well known in your area or if you are looking to expand into new areas, this unit is a good way to introduce yourself.

Of course, it’s completely different to the unit that you need if you decide that you want to be involved in intimate, private parties, catering for 40-150 people. Now this may seem obvious as you read this, but I have seen so many mistakes made because the pros and cons of each offering and each sub-niche have not been evaluated properly.

A perfect example of this is the trend for converting shipping containers. In theory and in principle, I love the idea, but as a mobile solution you really need to dig down deep and make sure emotion is not getting the better of you. If it’s going to be a static unit, parked up at a long event for a couple of days at a high volume function then maybe it will work, but that is not the only consideration.

It costs on average about £400-£600 per drop; that’s £800-£1200 per event.

You could put it on a trailer… I’ve seen some of those too, but, before you start fitting it out, a small 20ft already weighs over 2 ton, add the 2-3 axles you need to move it and it’s into 2.5 ton+. Add the internal fitting of a decent pizzeria and you are over 3.5 ton! So, what are you going to tow it with?

At these weights it’s no longer an easy mobile quick deployment solution, but as an extension to your restaurant in a high street for a summer season it could be the perfect solution.

WHAT ARE THE SUB-NICHES? 1. The Roadside Cafe I guess this is the most iconic of the models and if, like me, you are getting a bit longer in the tooth then you may think that this is the only model because it’s what you are used to seeing. This is where you get a street trading licence to trade at a fixed position on the side of the road in a semipermanent position for a fixed number of hours each day, your customers become a mix of regular and passing trade. However, the overall impression of these tend to be

trucker stops and breakfast/lunch services.

Few expand into evening service, the unit tends to be stand-in burger van style, and the customer base also tends to be bargain and budget.

2. Kiosk Kiosks have started taking things to a new level, and can literally be anything from a shipping container to a custom-built unit.

I question whether these are truly mobile units as most tend to be on the high street at trendy tourist spots or pop up at specific times of the year during holiday periods.

They are only considered mobile if they are moved during the year. But beware, you can get tied into long term contracts, many with steep price points and, whilst fantastic at the key times, the marginal trading out of season can be expensive.

3. Weekly Farmers’ Markets The weekly farmers’ market, interestingly, is where many start out, but it’s not necessarily the right place to push. There are several reasons: It is an early start and is aimed mainly at the lunchtime trade so most of the time your unit won’t be doing much at all, apart from a 2hr lunch service but you normally can’t leave until after 4.30 pm.

Space tends to be tight and is sold in 3m pitches.

While some people make money at these, it’s more a marketing opportunity in my mind and therefore as a way to push your restaurant locally it could work well.

You do, however, need to actively market local business to ensure that you build a following. There is a caveat to this and that is if you are at one of the trendy tourist markets in a big capital city which tend to have a strong following and good repeat customers with a high number of tourists.

4. Village round The village round is a great way of expanding the reach of what you are offering. It’s not quite as easy as finding a spot in the village and starting to serve, but there are definite ways of entering this lucrative marketplace. Think about it as your restaurant, once a week, at locations that do not have a big enough population for a full-time restaurant but 40-150 covers once a week would be fab. This model usually has four to five pitches a week in different locations. There are loads of little finesses that make this model brilliant, but the cost of setting up the right unit and not doing the marketing right could leave you with a big hole in the pocket. Getting it right can bring rewards unlike any other, and could lead you to wonder why you run a restaurant at all.

5. Music festivals and weekend events There are loads of people that dream of doing music festivals and I often hear people from all walks telling me how much money they are going to make at the big festivals and how they want to smash it, but so few of them have actually crunched the numbers properly.

Now don’t get me wrong, you can absolutely smash it when you get it right, but the risks are high; the overheads can be exorbitant and be sure to know that the organisers are looking to you to pay very high pitch fees. So getting the right unit to ensure that you have maximum capacity is a delicate balancing act. As a marketing exercise it could be fab, but watch the demographic and ensure you are doing it for the right reason, after all 90% of the people are just there for the festival and will never be more than a one-off sale.

6. Private parties, weddings and corporate events This is, without a doubt, my favourite model; gigs at the right price, paid in advance irrespective of what happens with the weather and how much the guests eat or don’t eat. It also has the lowest cost of entry.

With this model you are quite literally setting up in the garden, so big heavy units don’t always work and. in fact, being small and compact definitely has its advantages.

In the next issue I’ll talk about the different mobile units available; from the quirky to practical, and why each unit works in one niche and not another.

www.papa.org.uk 75

HELP US TO

HELP YOU

The Pizza Pasta & Italian Food Association aims to ensure the best market conditions for our industry. From lobbying government to its organisation of the prestigious Pizza Pasta & Italian Food Awards, we aim to provide the best environment for you to trade in plus a wide range of benefits.

Facing the staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going.

Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free!

Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them.

KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time.

Assured Guidance – Members following our Assured Advice are protected from enforcement challenges.

Free Advice – From legal to technical advice, our members have free access to experts.

Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates.

Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members advice on everything from business rates to raising finance.

Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card.

London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.

It all comes with membership Plus you get free password access to

our online magazine and guidance

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01291 636348

HELP YOU BY

Or Call Sandra on

index registered suppliers The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them.

The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk

999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk

C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774 Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk

Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk

Dawn Farm Foods Ltd. Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie DK-Foods A/S Bommen 9, Thorning, DK- 8620, Kjellerup, Denmark Contact: Kevin Peacock Tel: +45 86 88 00 13 kevin@dk-foods.dk www.dk-foods.dk

BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD

Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk

Euro Pizza Products Smederij 13, Amstelveen, The Netherlands 1185 ZR Contact: Ilay Ben Hamo Tel: 0031 347 38 88 Fax: 0031 347 38 89 llay.benhamo@europizzaproducts.nl

Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 / Fax: 01606 48680 lutting@glanbiacheese.co.uk Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com

Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk Fromageries Bel 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 bcamozzi@groupe-bel.com www.belfoodservicepai.com

Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com

Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Gillian Raftery Tel: +353 87 948 4353 gillian.raftery@kerry.com www.kerry.com

Garofalo UK Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire SG3 6QG Contact: Mal Pullan Tel: 01438 813444 Fax: 01438 816556 info@garofalo.co.uk www.pastagarofalo.it

Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com

GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com

227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com

Leathams PLC

index registered suppliers Makfa JSC Vspolny Lane, Building 5, Construction 1, Office 1, Moscow 123001, Russia Contact: Elena Karmanova Tel: +7 351 255 97 16 (ext 2416) karmanova@makfa.ru www.makfapasta.com

Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk

RESTAURANT AVAILABLE • Suit Italian cuisine, unopposed • 1700 square feet, plus ancillary available • Located on busy main route • Peak District National Park • Situated in landmark hotel.

Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthew@martinmathew.co.uk www.martinmathew.co.uk Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Oliver Scott-Harden Tel: 01935 842800 oscott-harden@norseland.co.uk

Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Richard Thorpe Tel: 01531 631300 Fax: 01531 631300 richard.thorpe@ornua.com www.ornuaingredientsuk.com

Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285 Fax: 01482 824323 marie.gawley@rivafoods.co.uk www.rivafoods.co.uk

For further information: contact

01335 300035 Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk Surgital s.p.a.

Via Bastia 16/1, 48017 Lavezzola RA, Emilia Romanga, Italy Contact: Eddie Grimes Tel: +44 7786 515906 e.grimes@surgital.it www.surgital.it TICCO Foods Ltd. Unit C, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Chiara Bellodi Tel: 01753 685444 hello@ticco.co.uk

Tulip Food Service Ltd Seton House, Warwick Technology Park, Gallows Hill, Warwick CV34 6DS Contact: Kim Markward Tel: 01926 475680 Kim.Markward@tulipltd.co.uk www.tulipltd.co.uk Venice Bakery UK Ltd. Unit 2 Crown House, Queen Street, Bexleyheath DA7 4BT Contact: Adam Martyn Tel: 0208 301 2624 adam@venicebakery.co.uk www.venicebakery.co.uk Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

Manufacturers of quality cooked pizza toppings for the FAST FOOD SECTOR PIZZA TOPPINGS, READY COOKED, READY TO USE, SIMPLE

www.pizza-toppings.co.uk

HARGREAVES

QUALITY FOODS LIMITED Units 1&2 Smithfold Lane, Worsley, Manchester M28 0GP

Tel: 0161 702 8447 Fax: 0161 790 4136 email: sales@pizza-toppings.co.uk B.R.C GRADE AA THE GLOBAL STANDARDS FOR FOOD SAFETY

AA

index of products PAPA

BEVERAGES

PIZZA TOPPINGS

SOUPS, SAUCES,

Gnocchi

Fish

STOCKS & DRESSINGS

Bakery Ovens

Surgital s.p.a.

Carnevale Ltd.

Garlic Spreads & Mixes

Bag Systems

Chefsrange

Pasta (Dry)

Fruit & Vegetables

Cooktek (MCS Technical

Riva Foods

Chargrills

Carnevale Ltd.

Carnevale Ltd.

Products)

Stateside Foods Ltd.

Chefsrange

Continental Quattro

Meat

Displays

Pasta Sauces

Stagioni Ltd.

999 Pizza Toppings (UK) Ltd.

Chefsrange

Leathams PLC

Pizza Accessories

Donatantonio Ltd.

Carnevale Ltd.

Drinks Systems

Pasta King (UK) Ltd.

Pizza Plus Foodservice

Garofalo UK

Dawn Farm Foods

Carnevale Ltd.

GCL Food Ingredients.

DK-Foods A/S

Leathams PLC

GCL Food Ingredients

Makfa JSC

Pizza Plus Foodservice

Pasta (Fresh)

Stateside Foods Ltd.

Garofalo UK

Tulip Food Service Ltd.

GCL Food Ingredients.

Pizza Sauces

Salvo 1968 Ltd.

Donatantonio Ltd.

Surgital s.p.a.

Pizza Plus Foodservice

PACKAGING

Carnevale Ltd.

Heated Pizza Delivery

Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Continental Quattro

DOUGH & PIZZA EQUIPMENT

Salvo 1968 Ltd Pizza Making Systems &

Stagioni Ltd.

Equipment

Carnevale Ltd.

Chefsrange Cooktek (MCS Technical

BREAD, CAKES &

Products)

DESSERTS

Jestic

Garlic Bread

Pizza Direct UK

Riva Foods

Pizza Ovens Chefsrange

CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dairy Partners Ltd. Donatantonio Ltd. Eurilait Ltd. Extons Foods

KITCHEN & SERVING

GNOCCHI & RICE

DELIVERY &

Beer

Jestic Pizza Plus Foodservice FISH & SEAFOOD

EQUIPMENT

Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange

The Fresh Pasta Company Ltd Pizza Sauces Euro Pizza Products Leathams PLC Salvo 1968 Ltd TOMATOES

Stateside Foods Ltd. PIZZA DOUGH, BASES

Salvo 1968 Ltd

Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Salvo 1968 Ltd.

& CRUSTS

READY PREPARED

Dough Balls

Prepared Pasta Meals

Passata

Euro Pizza Products

Freiberger UK Ltd.

Donatantonio Ltd.

Kiren Foods

Surgital s.p.a.

Martin Mathew & Co. Ltd. SunBlush© Tomatoes

Other Fish & Seafood

MEAT

Leathams PLC

Bacon

Pizza Plus Foodservice

Prepared Pizza (Chilled)

Dawn Farm Foods Ltd.

Pizza Bases & Crusts

Stateside Foods Ltd.

Leathams PLC

Leathams PLC

Kiren Foods

Prepared Pizza (Frozen)

Sun-Dried Tomatoes

Beef

Pizza Plus Foodservice

Freiberger UK Ltd.

Carnevale Ltd.

Leathams PLC

Salvo 1968 Ltd.

Pizza Plus Foodservice

Donatantonio Ltd.

Chicken & Other Poultry

Stateside Foods Ltd.

Stateside Foods Ltd.

Leathams PLC

Venice Bakery UK Ltd.

Venice Bakery UK Ltd.

FLOUR & BAKERY Concentrates Allied Mills Durum Semolina

Fromageries Bel

Allied Mills

Leathams PLC

Futura Foods UK Ltd.

Carnevale Ltd.

Ham

Glanbia Cheese Ltd.

Flour

Carnevale Ltd.

Leathams PLC

Allied Mills

Dawn Farm Foods Ltd.

Ornua Ingredients UK

Carnevale Ltd.

Foods Ltd.

Stateside Foods Ltd.

Salvo 1968 Ltd

Leathams PLC

Whitworth Bros. Limited

Stateside Foods Ltd.

Icings

Italian Meat & Sausages

Geoff Parsons, Basilico

Vacancy

Allied Mills

Dawn Farm Foods Ltd.

Improvers

VICE-CHAIR

AGGREGATOR

Donatantonio Ltd.

FORMER CHAIR

CONSULTANT

FROZEN PIZZA MANUFACTURER

SUPPLIERS

The Cheese Warehouse Eggs Futura Foods UK Ltd. Leathams PLC Mozzarella Carnevale Ltd. Dairy Partners Ltd.

Allied Mills Premixes (Bread & Cakes)| Allied Mills

Eurilait Ltd. Fromageries Bel

FOOD WHOLESALERS

Futura Foods UK Ltd.

Continental Quattro

GCL Food Ingredients.

Stagioni Ltd.

Glanbia Cheese Ltd.

Euro Pizza Products

The Cheese Warehouse

Leathams PLC

Salvo 1968 Ltd.

Salvo 1968 Ltd.

Parmesan

Stateside Foods Ltd.

Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients.

COMPUTING SOLUTIONS Online Ordering Solutions

TICCO Foods Ltd. FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd.

GCL Food Ingredients.

Salvo 1968 Ltd Ticco Foods Ltd Pancetta Carnevale Ltd. GCL Food Ingredients.

Pepperoni Carnevale Ltd.

The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association.

The Association is given direction by a Management Committee comprising: ITALIAN RESTAURANT CHAIRMAN Keith Griffiths, Yum Freiberger (Richard Harrow) Kiren Foods (Lesley Chow)

CHILLED PIZZA MANUFACTURER Stateside ( Ian Kent – substitute Phil Goodall)

PASTA MANUFACTURER/ DISTRIBUTOR

Dawn Farm Foods Ltd.

Vacancy

DK-Foods A/S

SUPERMARKETS

GCL Food Ingredients.

Tulip Food Service Ltd. Salami Carnevale Ltd. DK-Foods A/S

Olives

OILS & VINEGARS

Donatantonio Ltd.

Olive Oil

Leathams PLC

Donatantonio Ltd.

Chilled - Vacancy Frozen - Vacancy

PIZZA RESTAURANTS Chain Vacancy Independent Vacancy

Seth Gulliver (Just Eat) Maurice Abboudi Mozzarella Glanbia (John O’Brien) Cheese Ornua (Richard Thorpe) Meat Dawn Farm Foods (Julie Sloan) Flour Whitworths (Alan Ribakovs) Equipment Jestic (Steve Morris) Speciality Ingredients Leathams (James Faulkner) Italian Wholesaler Salvo (Giuseppe Motisi)

PIZZA DELIVERY OPERATORS

GCL Food Ingredients.

Chain Papa John’s (David Scott) Independent Vacancy

INSURANCE

Leathams PLC

* For the purposes of the committee, we have treated independents as having fewer than 30 outlets.

Insurance Protector Group

Salvo 1968 Ltd

Just-Eat.co.uk Ltd.